The perfect last-minute Valentine's Day dessert!
Also, after years of baking, I have finally perfected how much batter to put in the cupcake tin. Finally! :) I used to use a small measuring cup and eyeball it, which seemed to leave my cupcakes either way too full or not full enough. So, if anyone else finds it tricky to figure out how to fill the cupcake tin up about 2/3 of the way, here's my tip: Use a cookie dough scooper. About two scoops makes the perfect sized cupcakes. I just wish I had thought of that sooner!
A few topping ideas: Sprinkles are always cute, but I also love the simplicity of a single piece of fruit, like a raspberry, blueberry or strawberry or a chocolate chip. Would also be cute topped with a conversation heart for Valentine's Day.
For those of you waiting for this yummy recipe, here you go and you're welcome! ;)
Red Velvet CupcakesIngredients:
1 box of red velvet cake mix (I used Betty Crocker) *don't follow the ingredient list on the box
3 eggs, room temperature
1 1/4 cups whole milk
1/4 cup vegetable oil
1/4 cup melted butter
1 teaspoon unsweetened cocoa powder
Heat oven to 350 degrees.
Beat all ingredients on low for a few seconds, then medium speed for about 2 minutes, scraping down the bowl edge if needed.
Line cupcake tins with cupcake cups and pour batter so each cup is about 2/3 full.
Bake 18 minutes.
Let cupcakes completely cool before frosting them.
Cream Cheese FrostingIngredients:
16 ounces cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup powdered sugar
2 teaspoons vanilla
Cream the cheese first, then add the rest of the ingredients. Blend until smooth.
*Frosting adapted from Cupcakepedia's classic cream cheese frosting recipe.
I hope you like these cupcakes as much as I did! Enjoy! :)