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Red Velvet Cupcakes are the mini version of the classic Red Velvet Cake, and one of the more popular offerings in bakeries all across the world. Click ‘SHOW MORE’ for recipe guide.
– Prep time: 20 minutes
– Cook time: 30 minutes
– Serving size: 1 cupcake
– Yield: 6 cupcakes
Baking Ingredients for the cupcakes:
– ¾ cup MagicalButter, clarified
– 1 box red velvet cake mix
– 3 large eggs
– ¼ cup water
Frosting ingredients:
– 4 ounces (1 stick) unsalted MagicalButter, room temperature
– 4 cups powdered sugar
– ½ cup strawberries, freeze-dried, finely chopped
– 1 pound cream cheese, room temperature
– 1 tablespoon lime juice
– 2 teaspoons pure vanilla extract
Cake baking instructions:
1) Preheat your oven to 325°F.
2) In a mixing bowl, thoroughly combine all the cake ingredients using a whisk or hand mixer.
3) Pour the mix evenly into the cups of a muffin tray lined with cupcake papers. Fill each cup only halfway to allow for expansion.
4) Bake for 30 minutes on the center oven rack. Remove the cupcakes the oven, and allow them to cool to room temperature.
5) Remove the cupcakes the oven, and allow them to cool to room temperature.
6) Using an apple corer, carefully excise a half-inch diameter plug from the center of each cupcake to receive frosting. Insert the corer no deeper than halfway down into the cake.
Frosting instructions:
1) Using a hand mixer on medium, thoroughly combine all the ingredients in a large mixing bowl.
2) With a pastry bag, frost each Red Velvet Cupcake, filling the center first. Enjoy!
Learn how to easily make Infused Red Velvet Cupcakes at home! DON’T BE LEFT IN THE.. UM.. SMOKE. JOIN US!
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