Red Velvet Cake/Cupcakes

We seem to be on a dessert kick lately, but whatever. This recipe comes from one of my bestest, dearest and oldest friends, Deni. These are quite possibly the best red velvet cupcakes I’ve ever tasted. She probably doesn’t remember me eating one and I know she doesn’t recall me being at the house that day – long story. Anyway, enjoy this great recipe.

1 package chocolate cake mix with pudding (Pillsbury is my favorite.)

German chocolate, fudge or plain chocolate works the same

1 small package of chocolate pudding (Jello brand is really the best for this.)

1 cup sour cream

½ cup water

¼ cup vegetable oil

4 large eggs

1 bottle of red food coloring (I leave this out often and it is wonderful without it.)

1 teaspoon of pure vanilla extract

Preheat oven to 350̊ F. Bake in the center rack.

For cupcakes, line a muffin tin with paper liners. For a cake, grease and flour two 9” pans. I prefer

round.

Mix all ingredients in a large mixing bowl with an electric mixer on low for 1 minute or until fully

mixed. Scrape down sides. Increase the speed to medium and mix for 2 minutes until fluffy.

For cupcakes, fill the cups 2/3 of the way full. For cake, split the batter between the two pans.

Cupcakes: bake for 20 to 25 minutes or until the cupcake springs back when lightly pressed with your

finger. Allow to cool for five minutes in the muffin tins and then remove to a wire rack to cool. Allow

to cool before frosting.

Cake: bake for 28 to 30 minutes. Allow to cool for 10 minutes then remove to wire rack to cool

completely.

Cream Cheese Frosting

1 package of cream cheese at room temperature (8 ounces)

8 tablespoons butter at room temperature (1 stick)

3 ¾ cups confectioners’ sugar, sifted, plus any additional that might be needed

(I am lazy and don’t sift it….)

2 teaspoons of pure vanilla extract

Mix cream cheese and butter until creamy. Add the confectioners’ sugar a little at a time until well

blended. Mix for 1 minute more on low speed. Add more confectioners’ sugar until frosting is

spreadable. It might need more of the confectioners’ sugar to be the right consistency. Once it is just

right, add the vanilla and mix at medium speed for 1 to 2 minutes more until frosting is fluffy.

Cover the sides and top of the cake, double the frosting recipe if you want to do the cake in

multiple layers. I like to cut each round in half and put a thin layer of frosting between each layer.

Note: Cake recipe is changed from one I found in Anne Byrn’s Chocolate Cake Doctor’s Recipe Book, the frosting recipe is hers…..I wish I could take credit for that! I have her Cake Doctor Recipe Book that I use often also.

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Thank you, Deni, for stopping by with this wonderful recipe. Red velvet cake is my absolute fave dessert!