Sprinkles Red Velvet Cupcakes With Cream Cheese Frosting Copycat Recipe Recipe 45
RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING
Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
- In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
- Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
- Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 90 mg, Sugar 45 g, TransFat 0 g
COPYCAT SPRINKLES RED VELVET CUPCAKE RECIPE
Make and share this Copycat Sprinkles Red Velvet Cupcake Recipe recipe from Food.com.
Provided by fyrehair
Categories Dessert
Time 40m
Yield 30 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
- Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean.
- Gently remove from oven (these are super-moist, and will collapse if you aren't careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely.
- I use the Vanilla Buttercream Frosting (From Sprinkles Cupcakes) recipe (recipe #222188) with these cupcakes and my family loves them.
Nutrition Facts : Calories 177.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 45.2, Sodium 155.3, Carbohydrate 23.5, Fiber 0.7, Sugar 15.6, Protein 2.5
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