"Red" Velvet Cupcakes

The ever so sinful, but most delicious Red Velvet Cupcakes with Cream Cheese Frosting. How yummy does that sound? Well, I've been craving them for a while now, so while I was running my errands yesterday, I made sure to pick up all the ingredients for these tasteful little treats.

When I got home, I started pulling items out of the grocery bags and from the shelves to realize I didn't have enough red food color - CRAP! What's a Red Velvet Cupcake without the red??? Just a German Chocolate cupcake, I guess. Oh well, these puppies will just have to be without color because I'm already on a mission to have some cupcakes!

Okay so my ingredients are in place and I reach for the cupcake pans - I pull out pan number one, then I reach for pan number two and of course, it's not there. I'm searching the kitchen high and low and can't find the darn thing! Really? How does a cupcake pan just disappear? Well I don't know either, so I was stuck having to make two dozen cupcakes with one baking pan. Just my luck!

Despite, not having enough red food color and only one baking pan, here is the final product...

Tah Dah: "Red" Velvet Cupcakes with Cream Cheese Frosting


We're a Disney family, so I had to use Disney cupcake liners!


Mickey Mouse Clubhouse liners


It's hard to make out, but that's the rootin' tootin' cowboy, Woody!


And the bottom, too cute!


And the recipes...

Red Velvet Cupcakes:

1 package German Chocolate cake mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 oz) red food color
3 large eggs

Heat oven to 350º.

Line cupcake pans with paper liners.

Mix all ingredients with mixer for two minutes, scraping the bowl as needed. Spoon into lined cupcake cup (I use an ice cream scoop).

Bake 18 to 20 minutes until cupcakes spring back when lightly pressed with your finger.

Cool for 5 minutes before removing cupcakes to a cooling rack. Cool completely before frosting.

Cream Cheese Frosting:

1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

Place the cream cheese and butter in a large mixing bowl. Blend with a mixer on low speed until combined (30 seconds). Stop the machine. Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated (1 minute). Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy (1 minute more)

Use at once to frost the top.