Monday, February 13

Red Velvet Cupcakes


L.A. is the birthplace of the gourmet cupcake craze that's taken over the food world in the past few years, and Sprinkles is by far the most famous and delicious bakery in the business. I live about fifteen minutes from the store but was so excited to receive one of their red velvet cake mixes from my cousin at Christmas. I finally got around to making a batch and they were even better than the ones from the store. The mix even comes with their signature fondant sprinkle on top, so each one looks authentic and professional. It's a fun and tasty treat that will make you feel like a real pastry chef at home.


Red Velvet Cupcakes with Cream Cheese Frosting:
For Cupcakes
  • Line a twelve cup muffin tin with paper liners.
  • Prepare batter according to pacakge instructions, then divide into liners.
  • Bake cupcakes in a 350°F oven for 20 minutes, or until they lightly spring back to the touch.
  • Cool cupcakes in the tin for 10 minutes, then transfer to a cool rack until room temperature.
For Frosting
  • Beat 8 oz. cream cheese, 1 stick butter, and a pinch of salt in a mixer for 2-3 minutes, or until well-combined.
  • Slowly add in 3 3/4 c. powdered sugar and completely incorporated, then add in 1/2 tsp. vanilla extract.
  • Spread frosting on top of cupcakes and top with fondant sprinkle or any other garnish you like.


Makes a dozen cupcakes