RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Red Velvet Cupcakes with Cream Cheese Frosting image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 24

Number Of Ingredients 8

Ingredients

1 teaspoon water
1 bottle (1 oz) red food color
1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons unsweetened baking cocoa
1 container Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

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.
In large bowl, beat cake mix, 1 cup water, the oil, eggs, cocoa and remaining food color from bottle with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake and cool completely as directed on box for cupcakes.
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.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake, Sodium 60 mg, Sugar 12 g, TransFat 1 g