Red Velvet is my favorite cupcakes. Topped with a smooth rich cream cheese frosting. These mini desserts are irresistible. I could pop one several times a day. I served these at my daughters high school graduation and everyone was amazed.
I use a boxed cake mix. A real red velvet cake can be difficult, and boxed cakes are fail proof with a moist texture. Prepare cake according to direction. Be careful not to over mix this can make the final product tough.
Fill paper cups 2/3 full using a cookie scoop. I am using mini cupcake tins and papers and a small scoop. The papers can sometimes be hard to find. If you do find them stock up. Bake 7 min at 350The cup cakes should be dull on top, and spring back when touched. Let them cool completely before frosting.
1 pound of powdered sugar
1 cube of butter (1/2 cup)
1 8oz package of cream cheese room temperature
1 12 oz package white chocolate chips
1-2 tablespoons milk if needed
Pinch of salt
In mixer combine butter and cream cheese until smooth. Melt chocolate chips add to cream cheese and butte mix well. Add powdered sugar 1 cup at a time blending well between cups. Add salt. Add sugar until desired thickness is obtained. If it gets too thick then add some milk. The texture should be thick and hold its shape but not so thick you can’t pipe it from a cake decorator bag.
Cut a diagonal angle on a plastic decorating bag, insert decorator tip. Put the bag in a tall glass and pull over sides. With a wood skewer place a stream of professional decorator food coloring down inside of bag. This will create stripes in your frosting. Fill with frosting don’t worry about touching sides, as long as you do not twist the frosting and set it in straight it will not disturb you stripes. Run a few strait lines on test area to remove excess food color and to be sure color is flowing.
Make a circle of frosting with one motion, finish with a dot in the middle. This can be done in one fluid motion if desired. Finish all cupcakes. You will have to reload with a second bag half way through. You can also changes colors at this time.
The finished product is festive, creative and delicious. Your guests will be amazed. Chill before serving
Keep the icing cool while piping. The warmth of your hand is enough to make it warm. If it warms up it is difficult to hold its shape on the cupcake. I have two bags prepared and switch back and forth. It should not be refrigerated or it won’t come out of the bag.
You can also make your own bags out of wax paper which works well because the food coloring stays in place better,
I only use professional food coloring, the kind you buy at the store is too runny and has a weak color.
- 1 pound of powdered sugar
- 1 cube of butter (1/2 cup) room temperature
- 1 8 oz package of cream cheese room temperature
- 1 12 oz package white chocolate chips
- 1-2 tablespoons milk if needed
- pinch of salt
- In mixer combine butter and cream cheese until smooth. Melt chocolate chips, add to cream cheese and butter mix slowly until smooth. Add powdered sugar 1 cup at a time blending well between cups. Add until desired thickness is obtained. If it gets too thick then add a table spoon of milk.
- For decorating: The texture should be thick and hold its shape but not so thick you can’t pipe it from a cake decorator bag