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    Red Velvet Cupcakes with Cream Cheese Fr

    Source of Recipe

    Betty Crocker

    Recipe Introduction

    A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.

    Recipe Link:

    List of Ingredients

    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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