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Red Velvet Cupcakes with Cream Cheese Frosting



1 teaspoon water

1 bottle (1 oz) red food color

1 box Betty Crocker® SuperMoist® devil's food cake mix

1 1/4 cups water

1/2 cup vegetable oil

3 eggs

1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting




1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make red food color paint, in small bowl, mix 1 teaspoon water and 3 to 4 drops of the food color; set aside.

2. In large bowl, beat cake mix, 1 1/4 cups water, the oil, eggs and remaining food color in bottle with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

3. Bake and cool completely as directed on box for cupcakes.

4. Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature.


High Altitude (3500-6500 ft): Make 30 cupcakes. Bake 15 to 20 minutes.

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Taken on July 25, 2006