Use one of my favorite Red Velvet Cake recipe, I made 4 different ways:
- 24 cupcakes - take to a birthday party
- 12 minis cupcakes and 6 poppers - take to work to share with my co-workers
- 1 parfait - just for me after dinner :)
For the Cake 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 warm water
For Vanilla Yogurt Cream Cheese Frosting:
- 2 packages (8 oz. each) cream cheese, at room temperature
- 2 cups powdered sugar
- 1 (6 oz.) vanilla yogurt
- 1 cup whipped cream
For cupcakes:
- Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking oil. Fill each cupcake liners with the cake batter 1/2 full. Bake for 18 minutes. Remove from oven and cool in the pans.
- Top with Vanilla Yogurt Cream Cheese frosting and decorate with your favorite cake decor.
For mini cupcakes, popper and parfait:
- Preheat oven to 350 degrees F. Lightly spray a 24-counts mini muffin pan with no-stick cooking oil. Fill each cup with 1 Tbsp. of cake batter. Bake for 10 minutes. Cool completely.
- Assemble each popper by using 2 mini cupcakes: cut tops off each cupcakes horizontally, spread or pipe about 1 Tbsp. frosting on the cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on the frosting. Press lightly.
- Assemble Parfait by using the bottom of each min cupcakes left from popper, layer with yogurt, nuts, cookie crumbs, and frosting top. Place a mini red velvet cake on the top to decorate.
Extra flavor cupcakes:
For chocolate lovers - Fold in 1 cup chopped chocolate chips in the cake batter, give you more chocolate flavor.
For Cheesecake lovers - drop 1 table spoon of basic cheesecake batter in the center of each cupcake batter before bake in the oven. All you need to do is: whisk 1 package (8 oz.) cream cheese, 1/2 cup sugar, 1 egg and 1 tsp. vanilla extract together until smooth. (note: cream cheese and egg should be at room temperature).
