Cooking and baking has always been one of my favorite things so I thought I'd use my blog to share some of my favorite recipes. I thought I'd start with Red Velvet cupcakes.I got the recipe from the Cake Mix Doctor's Cupcakes book by Anne Byrn. Her books are teh awesome, she turns normal cake mixes into yummy unique cakes that taste nothing like boxed cake. So go out and try one of her books (she has a great one for dinners too). Ok enough of that and on to the recipe!
Red Velvet Cupcakes
24 paper cups for cupcake pan
1 pckg plain German Chocolate Cake mix
1 pckg vanilla instant pudding 3.4 oz
1 cup sour cream
1/2 cup of water
1/2 cup vegetable oil
1 bottle of red food coloring 1oz
3 large eggs
1 cup mini semisweet chocolate chips
Line 24 cupcake cups with paper cups.Place a rack in the center position in your oven and preheat the oven to 350 degrees.
Dump the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. Blend with an electric mixer on low for 30 seconds just to everything gets nice and mixed up stop the machine. Scrape the sides down and mix for 2 minutes on medium the mixture should be nice and thick and well mixed.
Fold in the chocolate chips and eat a few. Scoop about 1/3 cup of mixture into the paper cups filling them about 3/4 of the way full. (don't do more then that or you'll have a cupcake explosion all over your pan. Cupcake tops should be small and not big like muffins) Fill up all the cups that you can I only filled up 23 cups. Stick the pans in the oven and bake for 18- 20 minutes. Cupcakes are done when you press the center of the cupcake and it springs back. Let the cupcakes cool for 5 minutes before removing from the pan.
Wait till the cupcakes are completely cooled before frosting.Top them with your favorite frosting and enjoy nom nom!
Note: Now I used the white chocolate peppermint cream cheese frosting that the book recommends. However cream cheese frosting can get really pissy during the summer and never sets well so it ended up being a runny mess. So I'm not even going to include it until I can figure out where I went wrong with it. If you really want the recipe ask me and I can pass it a long but I probably would save it for when it's a little cooler out.