Festive Deep Red Velvet Christmas Cupcakes Recipes

FESTIVE DEEP RED VELVET CHRISTMAS CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line a 12 count muffin pan and a 6 count muffin pan with silver foil liners, for a total of 18 large cupcakes.
• In a large mixing bowl, electrically beat cake mix, cocoa, eggs, oil, buttermilk and red decorating paste for about 4 minutes.
• Pour batter evenly between the cupcakes until about two-thirds full.
• Bake 19-24 minutes or until toothpick comes up clean from center.
• Allow to cool for 15 minutes.
• Transfer to wire rack and cool completely.
• Microwave cream cheese and butter for around 15 seconds to bring to room temperature.
• Beat cream cheese, butter, vanilla and the whipping cream for about 3 minutes until fluffy.
• Add confectioner's sugar and beat until desired consistency is reached.
• Frost 9 of the 18 cupcakes with ½ of this white frosting.
• Sprinkle white frosted cupcakes with red sanding sugar.
• In the remaining ½ frosting, add green decorating paste and beat until blended.
• Frost the remaining 9 cupcakes with this green frosting.
• Sprinkle green frosted cupcakes with white sanding sugar.

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
• Cream butter and sugar until fluffy.
• Add eggs and blend well.
• Make a paste of cocoa and food coloring and add to the butter mixture.
• Sift flour and salt togethr into this mixture.
• One at a time, add the following ingredients: buttermilk, vanilla, and water.
• In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
• Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
• Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
• Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.

RED VELVET HOLIDAY ELF CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• Bake and cool completely as directed on box for cupcakes.
• Frost cupcakes with frosting, reserving 1 tablespoon frosting. Place one apricot half on each side of cupcakes for ears. Cut each fruit snack into 4 triangles. Place 1 triangle on top of each cupcake, folding pointed end over to form hat. Attach 1 gumdrop half to pointed end of each hat using reserved frosting. Use remaining gumdrop halves for nose, and chocolate chips for eyes. Pipe mouth with red decorator frosting. Store loosely covered.