If you’re a red velvet cake fan, these cupcakes are your new best friend! Because this is one of my most requested recipes, it’s the first one I want to share.
For the cupcakes, you’ll need
-1 box of red velvet cake mix
-1 cup of club soda
-1 cup of vegetable or canola oil
-2 whole eggs and 1 egg yolk
-1 teaspoon vanilla extract
-1 small box of instant chocolate pudding
First, preheat your oven to 350 degrees. To prepare the cupcakes, line two muffin tins with paper liners, or generously grease each cavity with cooking spray. This recipe usually produces 15-18 cupcakes, so you won’t use each cavity in the second pan. In my experience, the cupcakes are much easier to remove from the pan if you use paper liners. In a medium mixing bowl, combine all ingredients and beat well. Pour the batter into each cavity, filling them about 2/3 full. Bake for about 20 minutes or until the centers are no longer jiggly. Allow the cupcakes to cool completely.
When the cupcakes have cooled, use a cupcake corer to core out the center of each cake. You can discard the centers, but it’s much more fun to eat them! There are a couple of options when it comes to the filling. Cream cheese icing tends to complement red velvet perfectly, and you can use store bought icing to speed up the process. But if you’re like me, you’ll probably prefer the homemade stuff! Here’s how to make homemade cream cheese icing. You’ll need:
-1 (8 ounce) package of cream cheese, softened – use the regular or 1/3 reduced fat, but don’t use fat free!
-4 tablespoons of butter, softened
-1 tablespoon vanilla extract
-3 1/4 cups of powdered sugar (depending on how thick you like your icing)
To prepare the icing, cream all ingredients together with an electric mixer. You want to get a good piping consistency. If your icing seems too runny, add additional powdered sugar (about 1/4 cup at a time) until you reach the thickness you desire. Ideally, you want a relatively thick icing that will pipe nicely into the center of each cupcake. Pour your icing into a large ziploc bag. Seal the bag well, squeezing out all of the air to prevent air bubbles from forming. With scissors, snip the tip off of one corner of the bag. Place the tip into the center of each cupcake and pipe the icing out, letting the icing spiral over the top of each cupcake to create a pretty point at the top. Then, tadaa! Place your cupcakes on a serving dish and you’ve got a beautiful dessert to share. If you’re serving your cupcakes later, be sure to keep them refrigerated. In my opinion, they taste best chilled and eaten with a fork!