I wanted to bake some red velvet cupcakes from scratch but since I didn’t have enough flour, I remembered I had this recipe for the red velvet cake using a boxed cake mix. I was surprised at how delicious the cupcakes came out . . . will definitely bake this easy-peasy recipe again. The recipe below is for a cake but it works for cupcakes as well . . . (makes 24 cupcakes)
1 box yellow cake mix
1/2 cup vegetable oil
1 cup low-fat milk
2 tablespoons cocoa powder
2 ounces red food coloring
In a large bowl, combine the dry cake mix and only the ingredients listed above. (Do not add the ingredients listed on the cake box). Check the box directions to see how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.
Remove from the oven and let cool for a few minutes, run a dull knife around the edges, then carefully turn out onto a cake rack or plate to finish cooling.
Cream Cheese Icing
1 8-ounce package cream cheese, softened
1/2 stick butter, softened
1/2 box plus 2 tablespoons confectioner’s sugar
1 teaspoon vanilla extract
Using a mixer, blend all of the ingredients together until smooth and creamy. You can add one or two drops of red food coloring for a pink icing, or leave it white for the traditional one.