Red Velvet Cupcakes

I saw some pretty Valentine cupcakes on Williams-Sonoma's website; the only problem with them was they were crazy expensive.  I knew that I could make something very similar at home for a lot less than $49.95 plus shipping (and make more than 9 cupcakes).

I have come to realize that I really love red velvet anything.  These cupcakes are right up there with the Red Velvet Brownies that I made at Christmas.  They are some of the moistest cupcakes I've ever eaten. The best part about this recipe is that it is just a doctored up cake mix - yea!!  Don't tell anyone - they will never know.

Red Velvet Cupcakes
adapted from Pampered Chef
(Printable Recipe)

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cake
1 box Devils Food Cake mix
1 1/3 cup buttermilk
1/2 cup oil
3 eggs
1 oz red food coloring

icing
1/2 cup solid vegetable shortening
1/2 tsp almond extract
2 cups powdered sugar
3-4 Tbsp milk

Preheat oven to 350.  Place paper liners in cups of muffin pan.

For cupcakes, combine cake mix, buttermilk, oil, eggs and food coloring in medium bowl; mix according to package directions.

Using a large scoop, drop heaping scoops of batter into muffin cups.  Bake 18-22 minutes.  Cool cupcakes completely.

For frosting, beat shortening and almond extract until well blended.  Slowly add powdered sugar and 3 Tbsp milk; beat well.  Add more milk until frosting is at desired consistency.

Take 3 cupcakes out of wrappers and pulse in food processor until you have very fine crumbs.  Pour crumbs into bowl.

Frost tops of cupcakes with approximately 1-2 Tbsp of frosting.  (You don't want a ton of frosting if you are going to do the crumb coating.)  Dip top of cupcake into cake crumbs.  Repeat with remaining cupcakes, fluffing crumbs between coatings.