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Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the chocolate ganache filling
4 ounces bittersweet chocolate
1/2 cup heavy cream
1 tablespoon confectioners sugar
For the batter
1 package Red Velvet Cake Mix
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1/2 cup sour cream
3 teaspoons raspberry flavoring
For the vanilla bean frosting
1 container buttercream frosting
1 vanilla bean, split lengthwise and insides scraped out
1 teaspoon vanilla extract
4 ounces cream cheese
Fresh raspberries for garnish (optional)
Preheat oven to 350 degrees. Grease muffin pans or line with paper baking cups.
Place ingredients for filling in a medium, microwave-safe bowl. Heat until mixture is warm (20 to 30 seconds on high). Whisk until smooth, put in refrigerator to stand until just chilled, no longer than 30 minutes.
Blend cake mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Add sour cream and raspberry flavoring. Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.
Place 1 rounded teaspoon of filling on the top of each cupcake.
Bake cupcakes for 19 to 22 minutes. Add 3 to 5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
For frosting, place canned frosting, vanilla bean, vanilla extract, cream cheese in a bowl. Beat until mixed, about 1 minute. Refrigerate frosting for 30 minutes. Frost cupcakes and decorate with a single raspberry in the center of each. Makes 2 dozen cupcakes.
RED CARPET CUPCAKES
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the chocolate ganache filling
4 ounces bittersweet chocolate
1/2 cup heavy cream
1 tablespoon confectioners sugar
For the batter
1 package Red Velvet Cake Mix
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1/2 cup sour cream
3 teaspoons raspberry flavoring
For the vanilla bean frosting
1 container buttercream frosting
1 vanilla bean, split lengthwise and insides scraped out
1 teaspoon vanilla extract
4 ounces cream cheese
Fresh raspberries for garnish (optional)
Preheat oven to 350 degrees. Grease muffin pans or line with paper baking cups.
Place ingredients for filling in a medium, microwave-safe bowl. Heat until mixture is warm (20 to 30 seconds on high). Whisk until smooth, put in refrigerator to stand until just chilled, no longer than 30 minutes.
Blend cake mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Add sour cream and raspberry flavoring. Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.
Place 1 rounded teaspoon of filling on the top of each cupcake.
Bake cupcakes for 19 to 22 minutes. Add 3 to 5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
For frosting, place canned frosting, vanilla bean, vanilla extract, cream cheese in a bowl. Beat until mixed, about 1 minute. Refrigerate frosting for 30 minutes. Frost cupcakes and decorate with a single raspberry in the center of each. Makes 2 dozen cupcakes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.