Red Velvet Mini Cupcakes
- 1 (15.25- to 16.5-ounce) package German chocolate cake mix
- 1/2 cup Land O Lakes Butter, melted
- 3 Land O Lakes Eggs
- 1 (1-ounce) bottle red food color
- Water, as directed on package
- 2/3 cup Land O Lakes Butter, softened
- 6 cups powdered sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 4 to 6 tablespoons Land O Lakes Half & Half
- Decorator sprinkles
- Heat oven to 350F.
- Place paper or foil baking cups into 48 mini or 24 regular muffin cups; set aside.
- Combine cake mix, melted butter, eggs, red food color and water in bowl.
- Beat at low speed 30 seconds.
- Beat at medium speed, scraping bowl often, until well mixed.
- Fill prepared cups 2/3 full.
- Bake 12-16 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove to cooling rack.
- Cool completely.
- Place 2/3 cup butter into bowl; beat at medium speed until creamy.
- Continue beating, gradually adding powdered sugar, vanilla, salt and enough half & half for desired spreading consistency.
- Pipe or frost onto cooled cupcakes.
- Sprinkle with decorator sprinkles.
- Variation:
- Red Velvet Layer Cake: Substitute 2 greased and floured 9-inch cake pans for muffin pan cups.
- Bake 25-30 minutes or until toothpick inserted in center comes out clean.
chocolate cake, butter, o lakes eggs, color, water, butter, powdered sugar, vanilla, salt, sprinkles
Taken from www.landolakes.com/recipe/1714/red-velvet-mini-cupcakes (may not work)