What’s a mother to do with two teenagers in the house? I say just enjoy the ride…Happy 13th Birthday CC! I Love You!!
The red velvet cupcakes were a big hit! However, I was sweeping up red crumbs a few days later!
I’ve posted a couple of ways to make red velvet cake. Don’t hate me because I’m sensible and use cake mixes. This is the only way I get a delicious and moist cake. Of course if I were making the cake from scratch I would make the frosting from scratch too, but since I am being so sensible I purchased the white fluffy frosting, and it was delicious! Now days I’ve seen the red velvet cupcakes with cream cheese frosting. I guess I’m old school, I like the white fluffy frosting better! Enjoy this easy and delicious cake!
Red Velvet Cake #1
1 Red Velvet Cake Mix, mixed according to package directions
1 3.9 oz box of instant pudding and pie filling, chocolate flavor
In a large mixing bowl add the cake mix, all other ingredients according to package directions and the powdered pudding, mix until incorporated. Bake as directed. Cool. Frost with canned white fluffy frosting and enjoy the ease of entertaining!! (The cupcakes in the photo are jumbo cupcakes)
Red Velvet Cake #2
This is from the Betty Crocker “Ultimate Cake Mix Cookbook”
1 package Betty Crocker SuperMoist German chocolate cake mix
3/4 cup buttermilk
1/4 cup water
1/4 cup vegetable oil
1 bottle (1 ounce) red food color
1 can ready-to-spread frosting vanilla light and fluffy
Heat oven to 350 degrees. Line cupcake pan with cupcake liners.
Beat all ingredients except frosting in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into pan.
Bake according to package directions for cupcakes, or until toothpick inserted in center comes out clean. Cool completely. Spread frosting over top of cake.
Vanilla Buttercream Frosting….for those who refuse to buy canned frosting
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk
Mix powdered sugar and butter in medium bowl with spoon or with electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.