Well this post is late! Especially since it's now Tuesday morning at 12:00am while I'm writing it. Eh, better late than never! Yesterday was a nutty day for me...We threw a surprise shower for a girl from our ladies coffee night group. So I had decorations and gifts, doctor appointment, etc....to take care of and ran out of time. One of the things I took to her shower which was a "Sprinkles" theme "Sprinkled with Love" was these Red Velvet Cupcakes with Cream Cheese Buttercream Frosting! This is the second time I've made them and once again gotten GREAT reviews.
I buy Wilton's Red Velvet Cake mix.
Okay so make your cake mix according to the package! This box calls for 3 eggs, oil, and water.
Once done mixing it, fill your cupcake papers. I made mini cupcakes today and it yielded about 30'ish. I used a small ice cream scoop and filled my wrapper 3/4 of the way full. Then bake at 350 degrees, I didn't time them but I think it was about 10 minutes for each batch..you'll know when they are done!
Now for the
Cream Cheese Buttercream Frosting
You will need the following:
1 - 8 oz. package Cream Cheese Softened
1 - Stick of Butter Softened
1/2 Cup of Shortening
4 Cups of Powdered Sugar (sifted, but honestly who cares!)
1/8 tsp. Salt
2 tsp. Vanilla
Start by putting your softened cream cheese in a bowl with the softened butter, and cream them together.
Now add your vanilla and blend really well! That's it.
At this point I fill a pastry bag with the appropriate tip and set it in the fridge for a few minutes to stiffen a bit and wait until my cupcakes completely cool before icing them. When my cupcakes are ready I pull the frosting out of the fridge and let it sit for a few minutes to loosen up just a little bit. Then I frost.
Extra frosting can be stored in a closed container for a few days.