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Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the cupcakes:
1 package (21.6 ounces) yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1/4 cup unsweetened cocoa
11/2 cups milk
2/3 cup vegetable oil
3 large eggs
Half a 1-ounce bottle red food coloring
For the peppermint frosting:
8 tablespoons (1 stick) butter, at room temperature
3 cups confectioners sugar, sifted
2 tablespoons milk
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
Crushed peppermint candies, if desired, for topping cupcakes
Place a rack in the center of the oven, and preheat the oven to 350 degrees F. Place 24 paper liners in two cupcake pans and set the pans aside.
For the cupcakes, place the cake mix, pudding mix, cocoa, milk, oil, eggs, and red food coloring in a large mixing bowl and blend on low speed of an electric mixer until just combined. Increase the mixer speed to medium and blend until smooth, 1 to 11/2 minutes. Scoop the batter into the liners, filling them three-quarters of the way full. Place the pans in the oven. Bake the cupcakes until the cake springs back when lightly pressed with your finger, 20 minutes. Remove to a rack to cool.
For the frosting, place the butter in a large mixing bowl, and blend with an electric mixer on low until creamy. Add 2 cups of the confectioners sugar, the milk, and extracts, and blend until smooth. Add the remaining 1 cup sugar and blend on medium-high until the frosting is creamy and fluffy. Set aside.
When the cupcakes are cool, spread a tablespoon frosting over each one. Garnish with crushed peppermint, if desired.
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RED VELVET CUPCAKES WITH PEPPERMINT FROSTING
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the cupcakes:
1 package (21.6 ounces) yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1/4 cup unsweetened cocoa
11/2 cups milk
2/3 cup vegetable oil
3 large eggs
Half a 1-ounce bottle red food coloring
For the peppermint frosting:
8 tablespoons (1 stick) butter, at room temperature
3 cups confectioners sugar, sifted
2 tablespoons milk
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
Crushed peppermint candies, if desired, for topping cupcakes
Place a rack in the center of the oven, and preheat the oven to 350 degrees F. Place 24 paper liners in two cupcake pans and set the pans aside.
For the cupcakes, place the cake mix, pudding mix, cocoa, milk, oil, eggs, and red food coloring in a large mixing bowl and blend on low speed of an electric mixer until just combined. Increase the mixer speed to medium and blend until smooth, 1 to 11/2 minutes. Scoop the batter into the liners, filling them three-quarters of the way full. Place the pans in the oven. Bake the cupcakes until the cake springs back when lightly pressed with your finger, 20 minutes. Remove to a rack to cool.
For the frosting, place the butter in a large mixing bowl, and blend with an electric mixer on low until creamy. Add 2 cups of the confectioners sugar, the milk, and extracts, and blend until smooth. Add the remaining 1 cup sugar and blend on medium-high until the frosting is creamy and fluffy. Set aside.
When the cupcakes are cool, spread a tablespoon frosting over each one. Garnish with crushed peppermint, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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