Red Velvet Cupcakes

Ingredients

Cupcakes

• a box of white cake mix
• 1/3 cup of melted semi-sweet chocolate
• red food coloring

 Frosting

• 1 package (85g) of Philadelphia cream cheese
• 1/4 cup or 1/2 a stick (56g) of butter
• 16 oz (450g) of powdered sugar
• 2 tablespoons (29g) of sour cream
• 2 teaspoons (10ml) of vanilla extract

Steps

 1. Follow the directions on the box, starting with the cake batter.
Mix together all of the different ingredients, adding the melted chocolate at the end. To melt chocolate, put in a microwave safe bowl, and microwave in 20 second intervals; stirring each time.

 2. Start adding the red food coloring.
The exact measurement differs each time you make it. Just keep adding coloring until you get the color you desire.

3. Scoop batter into cupcake tin, filled with liners.
Bake cupcakes according to directions on the box (15-20 minutes).

 4. After baking, let cupcakes cool completely.

 5. Beat cream cheese, butter, sour cream, and vanilla together until light and fluffy to start making vanilla cream cheese frosting.

 6. Gradually add the powdered sugar until smooth and creamy.

8.Frost the cupcakes.
To do this, either use a spatula or a Ziploc bag to pipe on frosting. Decorate according to the occasion or however you like!

Enjoy your delicious cupcakes!

Video

Tips

• Chocolate chips are easier to melt and sometimes cheaper to buy.
• If your frosting is a little runny, just put it in the refrigerator until firm.
• Also don't forget to scrape sides of the bowl while mixing cake batter and when making frosting.

Warning

• Be careful not to over-mix batter.
• This cake is naturally moist and may seem undercooked but isn't.
• It may be hard to frost if made into a 2-layer cake.
• The cupcakes may crack on top while cooling.
• Always remember, as with any recipes that include cream cheese or similar products, to refrigerate if you intend to save your cupcakes.