Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Thursday, November 15, 2012

Red Velvet Cupcakes

Hi!   I’ve been working on a Red Velvet Cupcake recipe for the Christmas Season for a while now and I think I finally have a winner to share with you.   Just to keep it easy I am using a cake mix – minus the box directions.   If you want a velvety smooth cupcake with a cream center and cream cheese frosting with a fresh raspberry on top, follow me and make it like this …..

First off, I want to explain one of my tweaks.   A red velvet cake should look red, but taste like chocolate.   The box mix will give you a pretty color but fall short of the chocolate taste we want.  My solution is to add two Tablespoons of Jello-o Chocolate Fudge pudding mix to the batter.   In addition, I am subbing milk for the water called for on the box, and adding a Tablespoon of sour cream.   These changes will give you a cake that no one will guess is from a cake mix.


1 box Red Velvet cake mix – I use Betty Crocker
2 heaping Tablespoons instant Chocolate Fudge pudding mix – I am using Jello-o brand
4 large eggs
1 ¼ cups milk – I am using 1%
1 Tablespoon sour cream
½  cup canola oil
2 drops red food coloring
24 fresh raspberries
1 small box Jell-o instant White Chocolate pudding mix (3.3 oz)
1 envelope “Dream Whip” whipped topping mix
1 ¼ cup cold milk
½ teaspoon vanilla
1 pkg.  (8 oz.) Cream Cheese, room temperature
½  cup (1 stick) butter, room temperature
1 tsp.  vanilla
3 cups powdered sugar

Directions for cakes:

Frist, place your butter and cream cheese on the counter to bring to room temperature. 

Then, preheat oven to 350 degrees F. and either grease or line your cupcake tins with papers.  This recipe will support 24 regular size cupcakes.

Now, to a large mixing bowl add four eggs and mix on high until frothy – about a minute.

Then, to the eggs add the milk, sour cream, canola oil, pudding mix and two drops of red food coloring.  Mix on high until well blended.

Then, top with the cake mix and continue to beat on high, stopping once to scrape the sides, and continue until the batter is velvety smooth.

Now, using a medium size scoop, fill each paper 2/3 full.

Place in oven and bake for 15 – 20 minutes, or until toothpick inserted in center comes out clean.  Check for doneness at the 15 minute mark.  
Then, remove tins from oven and cool on a wire rack for 5 minutes.   Then remove the cakes from tin and continue to cool on a rack. 

When completely cooled, place cakes in a container to keep them moist until filled and frosted.

While the cakes are cooling, prepare the filling and cream cheese frosting.   Then place a fresh raspberry on top of each frosted cake.  

Creamy Center:
To a medium size mixing bowl, add one envelope of “Dream Whip” and one small box of White Chocolate instant pudding mix.   Then, add the 1 ¼ cup cold milk and ½ teaspoon vanilla.   Using an electric mixer with a whisk attachment if you have one, whisk on high for about 4 minutes.   

Refrigerate until ready to use, or at least 15 minutes.   When ready, fill piping bag or applicator and insert long narrow tip into center of each cake and gently push the filling in until a small bulge appears.   This is your clue that the cake is nicely filled.

Cream Cheese Frosting:
BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended.   Then add powdered sugar in 1/3 increments, scraping sides and  beating after each addition until well blended. 

Now, fill piping bag and frost the tops of the cakes.    

Then, place a fresh raspberry on each frosted cake to finish.

Serve, or refrigerate the cakes until ready to use, removing from fridge at least 15 minutes prior to serving to bring back to near room temperature.


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