Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting

Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting

When Greg and I were young and first married and he would always bring home flowers and candy on Valentine’s Day. Then the kids came along, and they were the ones to get the treats. Some years later we started going out for a nice dinner, and that’s pretty much our Valentine’s Day tradition now.

Another tradition that I will keep this year is making my Valentines a sweet treat. These Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting are a delicious and easy treat. They start with a doctored up cake mix, and then I top them off with one of my favorite frosting recipes. Everyone always loves these and I may even treat myself to one!

 

Red Velvet Cupcakes
 
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Ingredients
  • 1 pkg. (18.25-oz.) red velvet cake mix
  • 1 pkg. (3.4-oz.) vanilla instant pudding mix
  • 1 c. sour cream, room temperature
  • ½ c. water
  • ½ c. vegetable oil
  • 3 lg. eggs
  • 1 c. miniature semisweet chocolate chips, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. Place cupcake paper liners in cupcake pan, set aside.
  3. Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed until combined. Stop machine and scrape down the sides of the bowl. Increase speed of mixer to medium and beat for 2 more minutes until well blended. Fold in chocolate chips if you are using them. Spoon batter into pan ¾ full. (Batter will be thick. You'll have enough to make 22 to 24 cupcakes.)
  4. Bake for 18-20 minutes or until cupcakes spring back with lightly pressed with finger. Remove from oven, cool 5 minutes in pan. Remove from pan and place on wire rack to cool completely. Frost with completely cooled.

White Chocolate Cream Cheese Frosting
 
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Ingredients
  • 8-oz. cream cheese, room temperature
  • 1 sticks butter, room temperature
  • 3-oz. white chocolate
  • 1 tsp. vanilla extract
  • 2½ to 3 c. powdered sugar
Instructions
  1. Microwave chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted. Do not overheat!! If it is almost melted with just a few solid pieces you can stir continuously for the pieces to melt.
  2. Beat cream cheese and butter with an electric mixer for 2 minutes, until fluffy and completely blended.
  3. Slowly beat in melted chocolate and vanilla extract. Slowly add powdered sugar and beat until light and fluffy. If frosting is too thick you can use heavy whipping cream, adding 1 tbsp. at a time, to reach spreading consistency.
  4. Spread or pipe onto cupcakes.

 

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Red Velvet Crinkle Cookies

Recently, while having lunch at Panera Bread I treated myself to a Red Velvet Crinkle Cookie.  I knew this was a cookie recipe that I wanted to include in my 5 days of cookie recipes.  This was my first try and it is a keeper.  It is so much like Panera’s.  I made them big like the one I had at Panera and only got 10 cookies out of the recipe.  They are chewy and delicious and I think better at room temperature than warm.

 

Red Velvet Crinkle Cookies
 
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Ingredients
  • 1 box red velvet cake mix
  • 2 tbsp. all-purpose flour
  • 2 lg. eggs, room temperature
  • ½ c. canola oil
  • 1 tsp. vanilla extract
  • 1 c. Ghirardelli Classic White Chocolate Baking Chips
  • Powdered Sugar, for rolling cookies
Instructions
  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper, set aside.
  2. In the bowl of an electric mixer whisk together the cake mix and flour until there are no clumps. Add eggs, oil and vanilla extract. Mix until smooth. Stir in chips.
  3. Scoop dough with a ice cream scoop (I used a ¼ c. scoop to make really large cookies). Roll each ball in powdered sugar to coat on all sides. Place on prepared cookie sheet. Bake 12 minutes for large cookies, or until edges are set and cookies begin to crack.
  4. Cool cookies on pan for 5 to 10 minutes then remove to a cooling rack. Cool completely.
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Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting

Cupcakes have become the latest craze and I have gone crazy for them lately.  I have made cupcakes twice in the last week.  We had my mother-in-law over for dinner this weekend for her birthday and I made these red velvet cupcakes.  They are so easy…the cupcake itself is a doctored up cake mix and they are perfect topped with the White
Chocolate Cream Cheese Frosting!!

Red Velvet Cupcakes
 
Author:
 
Ingredients
  • 1 pkg. (18.25-oz.) red velvet cake mix
  • 1 pkg. (3.4-oz.) vanilla instant pudding mix
  • 1 c. sour cream, room temperature
  • ½ c. water
  • ½ c. vegetable oil
  • 3 lg. eggs
  • 1 c. miniature semisweet chocolate chips, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. Place cupcake paper liners in cupcake pan, set aside.
  3. Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed until combined. Stop machine and scrape down the sides of the bowl. Increase speed of mixer to medium and beat for 2 more minutes until well blended. Fold in chocolate chips if you are using them. Spoon batter into pan ¾ full. (Batter will be thick. You'll have enough to make 22 to 24 cupcakes.)
  4. Bake for 18-20 minutes or until cupcakes spring back with lightly pressed with finger. Remove from oven, cool 5 minutes in pan. Remove from pan and place on wire rack to cool completely. Frost with completely cooled.

White Chocolate Cream Cheese Frosting
 
Author:
 
Ingredients
  • 8-oz. cream cheese, room temperature
  • 1 sticks butter, room temperature
  • 3-oz. white chocolate
  • 1 tsp. vanilla extract
  • 2½ to 3 c. powdered sugar
Instructions
  1. Microwave chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted. Do not overheat!! If it is almost melted with just a few solid pieces you can stir continuously for the pieces to melt.
  2. Beat cream cheese and butter with an electric mixer for 2 minutes, until fluffy and completely blended.
  3. Slowly beat in melted chocolate and vanilla extract. Slowly add powdered sugar and beat until light and fluffy. If frosting is too thick you can use heavy whipping cream, adding 1 tbsp. at a time, to reach spreading consistency.
  4. Spread or pipe onto cupcakes.

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