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Red Velvet Cupcakes with Peppermint Frosting Recipe

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This recipe for Red Velvet Cupcakes with Peppermint Frosting, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amy Pace


24 cupcake paper liners
1 German chocolate cake mix (Duncan Hines)
1 small box instant vanilla pudding
1 cup sour cream
cup water
cup vegetable oil
1 ounce bottle red food coloring
3 large eggs

6 oz white chocolate, coarsely chopped
4 oz cream cheese, room temperature
stick butter, softened
1 tsp peppermint extract
2 cups powdered sugar
crushed candy canes

Preheat oven to 350. Prepare muffin tins with cupcake holders.

In large mixing bowl, blend all ingredients together on low speed for 30 seconds. Scrape down bowl, then beat for 2 minutes on medium speed. Scoop batter into cupcake holders, filling ⅔ way full. Bake 18-20 minutes or until they spring back when lightly pressed. Remove pans from the oven, cool 5 minutes in pan, then carefully transfer cupcakes to a cooling rack.

Place white chocolate in a glass bowl and microwave on high for 1 minute. Stir with a spatula to ensure smoothness. Set aside to slightly cool. Beat cream cheese and butter in large mixing bowl until fluffy. Add white chocolate and blend on low until combined. Add peppermint extract and powdered sugar. Blend on low, scrape bowl, then increase speed and beat until frosting is fluffy.

Spread or pipe onto cooled cupcakes. Sprinkle crushed candy canes (or peppermint candy) over icing.

Personal Notes:
Personal Notes:
I developed another flavor from this recipe: orange creamsicle cupcakes! For the cake, I replace German chocolate cake mix with an orange cake mix and omit the food coloring. In the icing, I replace the peppermint extract with pure orange extract. Feel free to add a little orange zest into the icing, as well. Omit the candy canes. Yum!




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