Green and Red Velvet Cupcakes
Cupcake Ingredients
1 package (2-layer size) German chocolate cake mix with pudding
1 cup sour cream
1/2 cup water
1/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
1 bottle McCormick® Green or Red Food Color (I used two for a more true green/red color)
3 eggs
2 teaspoons McCormick® Pure Vanilla Extract
1 package (2-layer size) German chocolate cake mix with pudding
1 cup sour cream
1/2 cup water
1/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
1 bottle McCormick® Green or Red Food Color (I used two for a more true green/red color)
3 eggs
2 teaspoons McCormick® Pure Vanilla Extract
Cupcake Directions
1. Preheat oven to 350°F. Beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.
2. Pour batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
1. Preheat oven to 350°F. Beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.
2. Pour batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
Once the cupcakes are cool then you can frost them. I used Buttercream Icing!
Icing Ingredients
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
Icing Directions
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
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