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
1 box Devils Food Cake mix
1 1/3 cup buttermilk
1/2 cup oil
1 oz red food coloring
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.
CONNECT WITH PLAIN CHICKEN