You may also mix with two other your favorite flavors. Variations are endless...
Ingredients:
For cranberry white cake...
- 1 box classic white cake mix
- 1 small box vanilla pudding mix
- 3 egg whites
- 1/3 cup sour cream
- 3/4 cup cooking oil
- 1 cup hot water
- 1/2-1 cup dry cranberry, fold into mixed batter
- 1 box Red Velvet cake mix
- 1 small box chocolate pudding mix
- 4 eggs
- 1/3 cup sour cream
- 3/4 cup cooking oil
- 1 cup hot water
- 2 boxes (8 oz. each) cream cheese, softened
- 1 stick butter, softened
- 3 cups powdered sugar
- 1/2 box Cool Whip (whipped topping)
- 2 tsp. vanilla
- 2 tsp. lemon juice
- Whisk each group ingredients in separate mixing bowls with an electric mixer or using stand mixer. Blend well and fluffy.
- Preheat oven to 350 degrees F. Line cupcake liners in muffin pans.
- Fill the white cake 1/3 of each cupcake liner evenly, then fill the red velvet cake batter evenly on the top.
- Bake for 15-18 minute until a toothpick comes out of center of the cupcake clean. Cool before add toppings. Decorate with cocoa powder, marshmallows, etc.
- Keep in the covered containers for few hours in the refrigerator before serving.
