Red Velvet Cupcakes with Creme Brulee Frosting
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 54.0
- Total Fat: 5.4 g
- Cholesterol: 17.0 mg
- Sodium: 45.8 mg
- Total Carbs: 0.4 g
- Dietary Fiber: 0.0 g
- Protein: 1.2 g
View full nutritional breakdown of Red Velvet Cupcakes with Creme Brulee Frosting calories by ingredient
Introduction
SImple & Delicious! SImple & Delicious!Number of Servings: 30
Ingredients
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Ingredients:2 1/2 cups flour, 1/2 cup unsweetened cocoa powder, 1 tsp. baking soda, 1/2 tsp. salt, 1 cup butter, softened, 2 cups sugar, 4 eggs 1 cup sour cream, 1/2 cup milk, 1 (1 ounce) bottle Red Food Color, 2 tsp. pure Vanilla Extract.
Creme Brulee Frosting: 1 (8 ounce) block of cream cheese, softened, 1 tub defrosted Cool Whip, 1 package Gourmet Creations Creme Brulee Dessert Mix.
Tips
Enjoy!
Directions
Creme Brulee Frosting: Blend cream cheese and package of dessert mix in a mixer or with a hand mixer. Add in an 8 oz tub of defrosted Cool Whip and mix for 30 seconds. Let sit in fridge for a few hours before frosting cupcakes.(You can use any flavor of dessert mix to frost cupcakes with!)
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Creme Brulee frosting dessert mix.
Enjoy!
Serving Size: 30 cupcakes
Number of Servings: 30
Recipe submitted by SparkPeople user GOURMETDIPS.
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Creme Brulee frosting dessert mix.
Enjoy!
Serving Size: 30 cupcakes
Number of Servings: 30
Recipe submitted by SparkPeople user GOURMETDIPS.