Beat cake mix and next 5 ingredients at low speed with an electric mixer 2 minutes. Spoon batter evenly into 24 paper- or foil-lined muffin cups, filling two-thirds full; bake according to package directions. Remove from pans immediately, and cool on wire racks.
Spread cupcakes evenly with Cream Cheese Frosting.
Hey whats the issue with 2 bottles of red food coloring. It makes a nice dark red color. Just what you want for Red Velvet cake!!!! Even when I use the Duncan Hines Red Velvet mix I add more coloring and cocoa it makes it wonderful.................
[2.13.12] Everyone wanted these again this year! Used the advice of the (Duncan Hines Red Velvet Cake mix+2 T. of cocoa)+I added (1 1/2 t. instant espresso powder) to bump up the choco flavor even more and it did:)-----
[2.17.11] Thanks for the advice of the "French Vanilla" flavored cake mix...that is what I had on hand. I only had an "almost full" bottle of red food coloring and the cupcakes were RED. Too much cream cheese icing, will 1/2 the recipe next year. 7 yr old granddaughter dipped them in red sugar crystals;)
The good news is, there is an even easier way and you don't have to concern yourself over the amount of red food coloring to use. Duncan Hines makes a Red Velvet Cake mix that is very good and is great for quick cupcakes. I always add 2 TBS. Hershey's cocoa to the mix to improve the chocolate flavor. And, if you are really, really in a rush, you can use a packaged icing - either vanilla or cream cheese. Not my favorite way to go, but sometimes saving the time it takes to make a 'real' icing is the only choice. I discovered this shortcut once when I was on vacation and the rented condo wasn't equipped for scratch baking. Another shortcut is to frost the cupcakes with Cool Whip if you are going to serve them soon.
This recipe is great! Before you come down hard on the person who submitted the recipe for the 2 (1 ounce) bottles of red food coloring...other websites have you add 1-2 (1 ounce) bottles. This is traditional for Red Velvet Cake. You could always use a German Chocoalte Cake mix and add in some red food coloring to your preference. Just a thought!
I have not made this recipe yet, but since it calls for using a cake mix, why not use a Red Velvet Cake mix instead of a yellow cake mix? This would eliminate the need for two bottles of red food coloring (which I would never even consider using in a recipe)! You could go forward with the other items listed in the recipe, tweaking the amount of cocoa to your taste.
Question: If I don't want to use food coloring, what do I substitute in order to keep the same flavor and texture? Just water? Seems like they could become dry if I just left out the food coloring without replacing with some liquid. Thanks!
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