Page 349 - Chocolate Cake Doctor

M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S 331
RED VELVET CUPCAKE
RED VELVET CUPCAKES S
WITH WHITE CHOCOLATE
CREAM CHEESE FROSTING
here might be only a few staid
occasions when these cup-
cakes wouldn’t seem appro-
priate, mostly because of their vivid
fire-engine-red color. But on Valen-
tine’s Day, the Fourth of July,
Christmas, and especially for birth-
day parties, these cupcakes are
down right fun. And, skeptics, once
you taste a bite of their tangy
German chocolate flavor and the
creamy richness of the white choco-
late frosting, you will wonder why
you ever disapproved! Red Velvet
Cake is a staple in the South and is
finding a following in other regions
as well.
MAKES 24 CUPCAKES
1
(2 ⁄ 2 INCHES EACH)
PREPARATION TIME: 10 MINUTES
BAKING TIME: 20 TO 25 MINUTES
ASSEMBLY TIME: 5 MINUTES
24 paper liners for muffin pans
1
(2 ⁄2-inch size)
1 package (18.25 ounces) German chocolate
cake mix with pudding
1 cup sour cream
1 ⁄2 cup water
1 ⁄4 cup vegetable oil
3 large eggs
1 bottle (1 ounce) red food coloring
1 teaspoon pure vanilla extract
White Chocolate Cream Cheese Frosting
(page 425)
1. Place a rack in the center of the oven
and preheat the oven to 350°F. Line 24
muffin cups with paper liners. Set the
pans aside.
2. Place the cake mix, sour cream, water,