RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING

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Red Velvet Cupcakes with Cream Cheese Filling and Frosting image

Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons unsweetened baking cocoa
1 bottle (1 oz) red food color (about 2 tablespoons)
12 oz cream cheese (from two 8-oz packages), softened
1/3 cup butter or margarine, softened
1 tablespoon vanilla
9 cups powdered sugar
1 to 3 tablespoons milk
Betty Crocker™ colored sugar, if desired

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 cake mix, water, oil, eggs, cocoa and food color 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.
  • In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
  • Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
  • Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 90 mg, Sugar 45 g, TransFat 0 g

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