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RED VELVET CUPCAKES

The following red velvet cupcake recipe is not my own, it's from the book Cupcakes from the Cake Doctor. It's divine and I've been told it was better than Sprinkles red velvet cupcake. WHOA! I did not use the white chocolate peppermint cream cheese frosting as suggested in the book. Instead I made a regular cream cheese frosting (with pure vanilla) and topped it with finely chopped pecans...so very scrumptious!!

RED VELVET CUPCAKES

Ingredients

  • 1 pckg (18.25 ounces) plain German chocolate cake mix 1 pckg (3.4 ounces) vanilla instant pudding mix 1 cp sour cream 1/2 cp water 1/2 cp vegetable oil 1 bottle (1 ounce) red food coloring 3 large eggs Fold in: 1 cp miniature semisweet chocolate chips after mixing other ingredients.

Instructions

Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips. Spook or scoop 1/3 cp batter into each lined cupcake, filling it three quarters of the way full. And bake 350 deg.

Comments (12)

Hi, I'm new to baking and this may be a stupid question but can you also use this recipe for a cake? I've got an order for a red velvet cake (3 layer) and am looking for a good recipe. Do the mini chocolate chips melt during baking? It sounds delicious to me but I'm just wondering what the texture is at the end and if it would be different if I used it for a cake instead of cupcakes. Approximately how much does it make? Thanks for sharing and looking forward to your reply!
Yes, this does work just fine for a cake. The recipe is absolutely delicious (I don't care for Red Velvet cake usually) and I can't stop eating it!!! The chips do not melt during baking but add to the moisture, simply yummy!!!
Okay, I have a different question too. I'm a cookie girl, no cakes - no cupcakes. I've had a request for Red Velvet COOKIES. Kind of like Whoopie Pies, but this customer wants them heart shaped. So, I just whipped up a box cake mix, with 2 sticks butter and 3 eggs and spread it out in a wide, shallow-edged cookie sheet. I baked, cooled and cut them out with a cookie cutter, frosted inside and placed together. They promptly fell completely apart while sampling. Do you have any suggestions on how to make YOUR recipe sturdy enough for 'cookies'?
Oh, I want to add that I used the box mix cheat just for testing.
IS THE MIX SUPPOSE TO BE SO THICK ?
which cake mix do u prefer... because betty croker already comes with pudding in the mix.. please advise
sanasim if the recipe calls for "plain cake mix" that means no pudding included which would only work for Duncan Hines as BC and Pillsbury contain pudding. HTH
I typically put pudding in the mix regardless of what brand of cake mix your using. It can't help for it to be more moist! :)
I typically put pudding in the mix regardless of what brand of cake mix your using. It can't hurt it to be more moist! :)
do you know how the sprinkles frosting is made? the consistency and the smoothness is incomparable! but it still looks very manageable
I too have used this recipe but left out the chocolate chips. I used Sprinkles cream cheese frosting and got many compliments...
and... living where they do not offer box cakes mixes..... still need a recipe lol
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