Peppermint Red Velvet Cupcakes |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I dress up a boxed cake mix by stirring in sour cream, red food coloring and chocolate chips. A white chocolate and cream cheese frostingsprinkled with crushed mintsis the crowning touch.Donna Bardocz, Howell, Michigan Ingredients:
1 package german chocolate cake mix (regular size) |
1 cup (8 ounces) sour cream |
3 eggs |
1/4 cup water |
1/3 cup canola oil |
1 bottle (1 ounce) red food coloring |
1 cup (6 ounces) miniature semisweet chocolate chips |
frosting: |
1/2 cup butter, softened |
1 package (8 ounces) reduced-fat cream cheese |
12 ounces white baking chocolate, melted |
2 teaspoons peppermint extract |
7 cups confectioners' sugar |
white chocolate curls and crushed peppermint candies, optional |
Directions:
1. In a large bowl, combine the cake mix, sour cream, eggs, water, oil and food coloring; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chocolate chips.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in melted white chocolate and extract. Beat in confectioners' sugar until smooth.
4. Frost cupcakes. Sprinkle with chocolate curls and peppermint candies if desired. Store in the refrigerator. Yield: 2 dozen.
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