Today Mr.Right and I are celebrating our anniversary, and I have a special dessert for him. He absolutely loves red velvet cake, and I absolutely don’t love making it. For all of the years we have been married, I have made a red velvet cake from scratch, and it never seems to turn out looking very pretty. I does taste great, though. I am a “from scratch” cook and don’t like to use cake mixes. However, when it comes to red velvet cake, I have decided a cake mix is the only way to go. I used a recipe from this book, which has been around forever, but I tweaked her recipe some. Mr. Right doesn’t know that I am now making his favorite dessert from a cake mix, and I’m not about to tell him.
One of the nicest things about red velvet cake is that it is a great dessert for any holiday using red. That means if you stick a little paper flag in it, it’s perfect for July 4th and Memorial Day. It also will be a special dessert for Christmas, and Valentine’s Day, as well as Mr. Right’s birthday.
EASY RED VELVET CUPCAKES
Source – The Cake Doctor
1 package red velvet cake mix
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
Cream cheese frosting (below)
Place all ingredients in a mixing bowl and mix till well-blended, 2 – 3 minutes.
Put in standard cupcake papers and bake in a 350 degree oven for 14 – 16 minutes. Let cool and then frost.
CREAM CHEESE FROSTING
1 8-ounce package regular cream cheese, softened at room temperature
8 tablespoons butter, softened
3 3/4 cups powdered sugar
1 teaspoon vanilla
Combine all ingredients and beat with electric mixer till fluffy. Spread onto cooled cupcakes.
We are having dinner out at a new restaurant here in Lexington. I made the reservations two months ago, and we hope it lives up to its reputation. See you tomorrow.
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