Red Velvet Boxed Mini Cupcakes with Beets
This recipe uses...
Bake Mode is Off
Directions
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Preheat the Oven:
Preheat your oven to 350°F (175°C) or as instructed on the cake mix package.
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Portion the Ingredients:
Since we're using half of the red velvet cake mix, weigh the full package and remove half by weight. Adjust the liquid ingredients accordingly—1/2 cup water, 1/4 cup vegetable oil, and 1 egg. Since the original recipe calls for 3 eggs, we’re substituting one egg with 1 1/2 tablespoons of mayonnaise to maintain moisture.
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Mix the Batter:
In a large mixing bowl, combine half the cake mix, 1 tablespoon Beet Spreggies, water, vegetable oil, egg, and mayonnaise. Blend on low speed for 1 minute, then increase to medium speed for 2 minutes until the batter is smooth and well-mixed.
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Fill the Cupcake Liners:
Line a mini cupcake pan with cupcake liners. Fill each liner about 3/4 full with batter to allow for even rising.
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Bake the Cupcakes:
Place the pan in the preheated oven and bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Since mini cupcakes bake faster than standard cupcakes, keep an eye on them and adjust the baking time if needed.
-
Cool Completely:
Once baked, remove the cupcakes from the oven and let them cool completely before frosting. This step is crucial to prevent the whipped cream cheese frosting from melting.
-
Frost the Cupcakes:
Transfer the whipped cream cheese frosting to a piping bag for easy decorating. To create a perfect round dollop, hold the piping bag over the cupcake and gently squeeze until the frosting spreads evenly—no need to move the bag up and down.
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Add a Decorative Touch (Optional):
If you want a red accent, sprinkle Strawberry Spruits on top as a natural substitute for traditional sprinkles.
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Serve and Enjoy!
These mini cupcakes are ready to be served and enjoyed. Store leftovers in an airtight container for freshness.
Bake Mode is Off
Directions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C) or as instructed on the cake mix package.
-
Portion the Ingredients:
Since we're using half of the red velvet cake mix, weigh the full package and remove half by weight. Adjust the liquid ingredients accordingly—1/2 cup water, 1/4 cup vegetable oil, and 1 egg. Since the original recipe calls for 3 eggs, we’re substituting one egg with 1 1/2 tablespoons of mayonnaise to maintain moisture.
-
Mix the Batter:
In a large mixing bowl, combine half the cake mix, 1 tablespoon Beet Spreggies, water, vegetable oil, egg, and mayonnaise. Blend on low speed for 1 minute, then increase to medium speed for 2 minutes until the batter is smooth and well-mixed.
-
Fill the Cupcake Liners:
Line a mini cupcake pan with cupcake liners. Fill each liner about 3/4 full with batter to allow for even rising.
-
Bake the Cupcakes:
Place the pan in the preheated oven and bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Since mini cupcakes bake faster than standard cupcakes, keep an eye on them and adjust the baking time if needed.
-
Cool Completely:
Once baked, remove the cupcakes from the oven and let them cool completely before frosting. This step is crucial to prevent the whipped cream cheese frosting from melting.
-
Frost the Cupcakes:
Transfer the whipped cream cheese frosting to a piping bag for easy decorating. To create a perfect round dollop, hold the piping bag over the cupcake and gently squeeze until the frosting spreads evenly—no need to move the bag up and down.
-
Add a Decorative Touch (Optional):
If you want a red accent, sprinkle Strawberry Spruits on top as a natural substitute for traditional sprinkles.
-
Serve and Enjoy!
These mini cupcakes are ready to be served and enjoyed. Store leftovers in an airtight container for freshness.