Ingredients with Measurements:
- 1 box red velvet cake mix
- 1 cup milk
- 1/2 cup vegetable oil
- 3 eggs
- 1 package instant chocolate pudding mix
- 1 1/2 cups cold milk
- 1 container cream cheese frosting
- Red food coloring (optional)
Special equipment needed:
- Cupcake liners
- Cupcake pan
- Mixing bowls
- Electric mixer
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
2. In a mixing bowl, combine the cake mix, 1 cup of milk, vegetable oil, and eggs. Mix on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes.
3. Pour the batter into the cupcake liners, filling each about 2/3 full.
4. In another mixing bowl, whisk together the instant chocolate pudding mix and 1 1/2 cups of cold milk until thickened.
5. Spoon the pudding mixture on top of the cake batter, filling each cupcake liner almost to the top.
6. Bake the cupcakes for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cupcakes cool completely before frosting.
8. In a mixing bowl, beat the cream cheese frosting until smooth. If desired, add a few drops of red food coloring to achieve a deeper red color.
9. Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 24 cupcakes
Nutritional information:
Calories per serving: 230
Total fat: 11g
Saturated fat: 3g
Cholesterol: 30mg
Sodium: 280mg
Total carbohydrates: 31g
Dietary fiber: 0g
Total sugars: 22g
Protein: 2g
Substitutions for ingredients:
- Instead of red velvet cake mix, use chocolate cake mix and add red food coloring.
- Instead of vegetable oil, use canola oil or melted butter.
- Instead of cream cheese frosting, use vanilla frosting or whipped cream.
Variations:
- Add chopped nuts or chocolate chips to the cake batter.
- Top the cupcakes with fresh berries or sprinkles.
- Use a different flavor of instant pudding mix, such as vanilla or butterscotch.
Tips and tricks:
- To make the cupcakes more festive, use red and white striped cupcake liners.
- Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the frosting onto the cupcakes.
Storage instructions:
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cupcakes come to room temperature before serving.
Presentation ideas:
Arrange the cupcakes on a platter and sprinkle with powdered sugar or cocoa powder.
Garnishes:
Top the cupcakes with fresh berries, chocolate shavings, or sprinkles.
Pairings:
Serve the cupcakes with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
These cupcakes make a great dessert on their own, but you could also serve them with a scoop of vanilla ice cream or a fruit salad.
Troubleshooting advice:
- If the cupcakes are sticking to the liners, try spraying the liners with cooking spray before filling them with batter.
- If the cupcakes are sinking in the middle, make sure you are not overfilling the liners with batter.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cupcakes. Store the cupcakes in the refrigerator to prevent spoilage.
Food history:
Red velvet cake is believed to have originated in the southern United States in the early 1900s. The cake's signature red color is achieved by adding cocoa powder and red food coloring to the batter.
Flavor profiles:
Red velvet cake has a rich, chocolatey flavor with a slightly tangy cream cheese frosting.
Serving suggestions:
Serve the cupcakes on a festive platter or cake stand for a special occasion.
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Taste: Rich, Creamy, Sweet, Velvety, Chocolatey