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Red Velvet Cupcakes w/ Cream Cheese Filling & Fro Recipe

   
 

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     Red Velvet Cupcakes w/ Cream Cheese Filling & Fro

Category   Desserts - Breads
Sub Category   None
Servings   24 cupcakes
Preptime   50

Ingredients
Cupcakes -
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix package
1 bottle (1 oz) red food color (about 2 tablespoons
Filling and Frosting-
12 oz cream cheese (from two 8-oz packages), softened
1/3 cup butter or margarine, softened
3 teaspoons vanilla
 
9 cups powdered sugar
1 to 3 tablespoons milk

Instructions
1.Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 2.Mix cake batter as directed on box, using water, oil, eggs and food color. Fill muffin cups 2/3 full. Bake cupcakes as directed on box. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3.In large bowl, beat cream cheese, 1/3 cup butter and 3 teaspoons vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
4.Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
5.Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Store in refrigerator.


Originally Submitted
12/20/2010





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