Holiday Dessert Bake-off: Lindsay Porter’s Red Velvet Cupcakes |

Holiday Dessert Bake-off: Lindsay Porter’s Red Velvet Cupcakes

Lindsay Porter’s Red Velvet Cupcakes


Makes 24 cupcakes

1 German Chocolate Cake Mix

3/4 cup buttermilk

1/4 cup water

1/4 cup oil

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3 eggs

1 ounce red food color


Preheat oven to 350. Put cupcake liners in muffin tin.

Only use the mix from the German Chocolate cake mix — do not add the listed ingredients on the box.

Mix all the ingredients together for 2 minutes.

Spoon about a 1/4 cup of mix into each cupcake liner. Bake 22 minutes or until toothpick comes out clean. Cool completely and frost with cream cheese frosting.

Cream cheese frosting:

8 ounces cream cheese, softened

1/2 cup butter, softened but not melted

1 pound powder sugar

2 teaspoon vanilla


Using electric mixer, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla. Blend until smooth, about 1 minute. Store in refrigerator. Good for 1 month. You can also use this recipe for 8-inch round or 9-by-13 sheet cake. Grease the pans. Adjust baking time to 33 to 38 minutes.