This recipe makes natural, red velvet cupcakes simple, using Color Kitchen's Gluten-Free Red Velvet Cake Mix colored with artificial dye-free, plant-based red color. And all you need to do is add a little cream cheese to our Plain Frosting Mix with a few other basic ingredients and you’ve got your frosting served!
MAKES: 18
INGREDIENTS-CUPCAKES
1 Color Kitchen Gluten-free Red Velvet Cake Mix
2 eggs (room temp)
1 cup buttermilk (or yogurt)
½ cup warm water
1 stick butter (softened)
1 tsp vanilla
INGREDIENTS-CREAM CHEESE FROSTING
1 Color Kitchen Plain Frosting Mix
1 stick butter (room temp)
8 oz cream cheese (room temp)
1 tsp vanilla
a pinch of salt
DIRECTIONS-CUPCAKES
Preheat oven to 325°F. Line 18 cupcake tins.
In medium sized bowl add cake mix, buttermilk, water and vanilla and mix with a hand or stand mixer for 1 minute on low speed. Add eggs and mix on low for another 30 seconds, scraping down the sides of the bowl with a spatula. Add warm butter and mix for 1 minute on medium speed, until completely blended.
Fill each tin with batter ½ inch from top of liner. Bake for 15-20 min. Cool well before frosting with cream cheese frosting.
DIRECTIONS-FROSTING
Put cream cheese and butter in mixing bowl and beat until creamy. Add vanilla and salt and blend. On low, slowly add powdered sugar and mix for 1 min, or until completely blended.