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Red Velvet Cake is back! Try this easy version starting with a cake mix.
Heat oven to 350°F. Place paper or foil baking cups into 48 mini or 24 regular muffin cups; set aside.
Combine cake mix, melted butter, eggs, red food color and water in bowl. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until well mixed.
Fill prepared cups 2/3 full. Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove to cooling rack. Cool completely.
Place 2/3 cup butter into bowl; beat at medium speed until creamy. Continue beating, gradually adding powdered sugar, vanilla, salt and enough half & half for desired spreading consistency. Pipe or frost onto cooled cupcakes. Sprinkle with decorator sprinkles.
Red Velvet Layer Cake: Substitute 2 greased and floured 9-inch cake pans for muffin pan cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
Dietary Fiber: 0g
The only thing I didn't like is the frosting it should have been made with cream cheese frosting otherwise it was good
I made regular sized cupcakes with this recipe. The taste was wonderful and everyone who had one raved about them. My only problem was the appearance. The cupcakes fell after baking. I didn't pipe the frosting, just spread it on. It picked up crumbs from the top of the cake and looked a bit funny, but no one seemed to mind.
I made these cupcakes for Valentine's Day. They turned out perfect! I thought I would have a lot of leftover frosting, but it turned out just about right. I used a piping bag with a big tip for the frosting. The taste of the cake is good!
I really enjoyed making these - they were very simple and my co-workers enjoyed them for a Valentine's Day treat! The only suggestion is that I would add a little more milk to the frosting and work fast, it tends to thicken up quickly!
These cupcakes are so good! Made them at Christmas and got rave reviews. Plan to make them for Valentine's Day.
These were great and very easy to make.
If a tummy could smile after eating these red velvet babies your tummy would have a big bright smile.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1714
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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