Easy Red Velvet Cupcakes

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

Makes 24

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.

 

Take care.

 

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