Red Velvet Cupcakes

Up until the other day, I had never made red velvet cupcakes. I tried one once and wasn't too crazy about it. However, when I came across this recipe for white chocolate peppermint cream cheese frosting, this was the cupcake that accompanied it...so, I decided that it was time to give red velvet cupcakes another chance. And, I'm so glad I did! They were delicious and oh, so pretty! Perfect for the holidays!! On top of that, they were very easy to make. So, grab your baking partner (my 7 year old daughter fit the job description) and get started.

Red Velvet Cupcakes (Recipe from Anne Byrn)

1 box plain German chocolate cake mix

1 package (3.4 oz) instant vanilla pudding mix

1 cup sour cream (you can use light if you so desire)

1/2 cup water

1/2 cup vegetable oil

1 bottle (1 oz) red food coloring

3 large eggs
1 cup miniature chocolate chips

1. Preheat oven to 350 degrees. Line cupcake pan with liners.

2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend on low for 30 seconds and then increase to medium speed and mix for an additional 4-5 minutes, scraping down sides of bowl as necessary. Fold in chocolate chips. Your batter should be a beautiful red color. Spoon 1/3 cup batter into each cup, filling it 3/4 of the way full. You will get between 22-24 cupcakes. Place the pan in oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

3. Remove pan from oven and allow to cool on wire rack for 5 minutes. Carefully remove cupcakes from pan and allow to cool completely before frosting.

White Chocolate Peppermint Cream Cheese Frosting

6 ounces white chocolate, coarsely chopped

4 ounces cream cheese, softened

4 tablespoons (1/2 stick) butter, softened

1 teaspoon peppermint extract

2 to 2 1/2 cups confectioners sugar, sifted

Candy canes (optional)

1. Place the white chocolate in a small glass bowl in the microwave oven on high for one minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Add the melted white chocolate and blend on low speed until just combined, about 30 seconds. Add the peppermint extract and 2 cups of the confectioners sugar and blend on low speed until the sugar is incorporated, 30 seconds more. Increase mixer speed to medium and mix an additional minute or until frosting is fluffy (adding 1/2 cup more sugar if needed).

3. Frost cupcakes as desired. I decided to add chopped candy cane to the frosting before I frosted the cupcakes. It added a nice touch to the cupcakes and I liked the crunch effect when biting into the cupcake.

**If you are piping the frosting on the cupcakes I recommend doubling this recipe. I did not have enough frosting for all 24 of my cupcakes. You use more frosting when piping versus using a spatula. I also wish I would have had extra white chocolate to put chocolate shavings on the top. You really can do all sorts of fun combinations with this cupcakes. My daughter liked putting the candy canes right on top. I used Wilton tip 2A for piping these cupcakes.