Red Velvet Cupcakes
While Red Velvet Cake is best known in the South, the festive color of these chocolate cupcakes will bring out the smiles anywhere.
- 1 package (18.25 ounces) devil's food cake mix
- 1 1/3 cups buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 2 tablespoons red food coloring
- Frosting & Decorations
- 1/2 cup solid vegetable shortening
- 1/2 teaspoon almond or vanilla extract
- 2 cups powdered sugar
- 2 tablespoons milk
- Colored sprinkles, decors or chopped nuts (optional)
Preheat oven to 350ºF. Place paper liners in cups of Stoneware Muffin Pan. For cupcakes, combine cake mix, buttermilk, oil, eggs and food coloring in Classic Batter Bowl; mix according to package directions.
Using Large Scoop, drop heaping scoops of batter into 12 muffin cups (half of batter will be remaining). Bake 18-22 minutes or until Cake Tester inserted near center comes out clean. Cool cupcakes in pan 5 minutes; remove to Stackable Cooling Rack. Cool completely. Repeat with paper liners and remaining batter.
For frosting, beat shortening and almond extract until well blended. Slowly add 1 cup of the powdered sugar; beat well. Add 1 tablespoon of the milk. Gradually beat in remaining powdered sugar and milk to make a spreading consistency. Frost tops of cupcakes using All-Purpose Spreader. Decorate as desired.
- 24 cupcakes
24 servings of 1 cupcake