Festive Deep Red Velvet Christmas Cupcakes Recipes

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.

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.

CLASSIC RED VELVET CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.