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

1. Heat oven to 350F.
2. Place paper or foil baking cups into 48 mini or 24 regular muffin cups; set aside.
3. Combine cake mix, melted butter, eggs, red food color and water in bowl.
4. Beat at low speed 30 seconds.
5. Beat at medium speed, scraping bowl often, until well mixed.
6. Fill prepared cups 2/3 full.
7. Bake 12-16 minutes or until toothpick inserted in center comes out clean.
8. Cool 10 minutes; remove to cooling rack.
9. Cool completely.
10. Place 2/3 cup butter into bowl; beat at medium speed until creamy.
11. Continue beating, gradually adding powdered sugar, vanilla, salt and enough half & half for desired spreading consistency.
12. Pipe or frost onto cooled cupcakes.
13. Sprinkle with decorator sprinkles.
14. Variation:
15. Red Velvet Layer Cake: Substitute 2 greased and floured 9-inch cake pans for muffin pan cups.
16. 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)