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Red Velvet Valentine's Cupcakes
Red cake with cream cheese frosting was always my favorite as a child, but it was reserved for special occasions. I can’t think of a better time than Valentine’s Day to serve these luscious cupcakes. My cousin, Susan Tursi Tewksbury, gave this recipe to me. She says that this recipe was inspired by the Waldorf Astoria Hotel's Red Cake. I like making the batter into cupcakes, as they are the perfect serving size and so popular now. Using a cake mix makes this a super easy dessert and the cupcakes can be made ahead and frozen too. This recipe makes 24 small cakes; so there will be plenty for your guests to either take home as a small gift or for your children to enjoy too.
1 box Pillsbury Moist Supreme German
Chocolate Cake Mix
1 cup sour cream
½ cup water
¼ cup oil
1 (1ounce) bottle red food coloring
3 eggs
Blend the cake mix, sour cream, water, oil, food coloring and eggs in a large bowl until well moistened. Beat with mixer on medium speed for two minutes. Pour the batter into paper lined muffin pans and bake at 350 degrees for 25 to 30 minutes. Cool then frost. Makes 24.
FROSTING
¾ pound cream cheese, softened
½ pound butter, softened
1 pound confectioners’ sugar, sifted
1 tablespoon milk
½ teaspoon vanilla extract
Blend cream cheese and butter together. Stir in confectioners’ sugar, milk, and vanilla. Beat until smooth. When cupcakes are completely cooled, frost.