Best Red Velvet Holiday Elf Cupcakes Recipes

RED VELVET ELF CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat sugar, butter and eggs with electric mixer on medium speed until light and fluffy. Beat in food color and vanilla. On low speed, alternately add flour mixture and buttermilk just until blended. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. Set aside 1 tablespoon frosting; frost cupcakes with remaining frosting. Cut each orange gumdrop in half; shape into triangles. Place 2 pieces on each cupcake for ears. Cut each fruit snack into 4 triangles. Place 1 triangle on each cupcake for hat, folding pointed end over. With reserved frosting, attach 1 green gumdrop half to pointed end of hat. Use red gumdrops halves for nose and chocolate chips for eyes. Pipe red icing for mouth.

RED VELVET SANTA CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In blender or food processor, place beets. Cover; blend on high speed about 1 minute, stopping occasionally to scrape sides, until smooth. Pour 1/2 cup beet mixture in large bowl (reserve remaining for another use). Add egg product, sugar, vanilla, oil and yogurt, stirring well to combine. Stir in flour, cocoa, salt, baking powder and baking soda. Divide batter evenly among muffin cups.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
• In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Spread on cupcakes. Top each with 1 strawberry and an additional dot of frosting.

FESTIVE DEEP RED VELVET CHRISTMAS CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line a 12 count muffin pan and a 6 count muffin pan with silver foil liners, for a total of 18 large cupcakes.
• In a large mixing bowl, electrically beat cake mix, cocoa, eggs, oil, buttermilk and red decorating paste for about 4 minutes.
• Pour batter evenly between the cupcakes until about two-thirds full.
• Bake 19-24 minutes or until toothpick comes up clean from center.
• Allow to cool for 15 minutes.
• Transfer to wire rack and cool completely.
• Microwave cream cheese and butter for around 15 seconds to bring to room temperature.
• Beat cream cheese, butter, vanilla and the whipping cream for about 3 minutes until fluffy.
• Add confectioner's sugar and beat until desired consistency is reached.
• Frost 9 of the 18 cupcakes with ½ of this white frosting.
• Sprinkle white frosted cupcakes with red sanding sugar.
• In the remaining ½ frosting, add green decorating paste and beat until blended.
• Frost the remaining 9 cupcakes with this green frosting.
• Sprinkle green frosted cupcakes with white sanding sugar.

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
• Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
• In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
• Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
• Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.