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Red Velvet Cupcakes are the mini version of the classic Red Velvet Cake, and one of the more popular offerings in bakeries all across the world. Whip up a batch any time of the year for your sweetheart.

Red Velvet Cupcakes

Prep time: 20 minutes

Cook time: 30 minutes

Serving size: 1 cupcake

Yield: 6 cupcakes

Ingredients

Cake

  • ¾ cup MagicalButter, clarified
  • 1 box red velvet cake mix
  • 3 large eggs
  • ¼ cup water

Frosting

  • 4 ounces (1 stick) unsalted MagicalButter, room temperature
  • 4 cups powdered sugar
  • ½ cup strawberries, freeze-dried, finely chopped
  • 1 pound cream cheese, room temperature
  • 1 tablespoon lime juice
  • 2 teaspoons pure vanilla extract

How to

Cake

  • Preheat your oven to 325°F.
  • In a mixing bowl, thoroughly combine all the cake ingredients using a whisk or hand mixer.
  • Pour the mix evenly into the cups of a muffin tray lined with cupcake papers. Fill each cup only halfway to allow for expansion.
  • Bake for 30 minutes on the center oven rack. Remove the cupcakes the oven, and allow them to cool to room temperature.
  • Remove the cupcakes the oven, and allow them to cool to room temperature.
  • Using an apple corer, carefully excise a half-inch diameter plug from the center of each cupcake to receive frosting. Insert the corer no deeper than halfway down into the cake.

Frosting

  • Using a hand mixer on medium, thoroughly combine all the ingredients in a large mixing bowl.
  • With a pastry bag, frost each Red Velvet Cupcake, filling the center first. Enjoy!
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