|Wookiee Hut Cuisine presents:
Romantic Red Velvet Cupcakes with Cream Cheese Frosting
When Ginny Weasley became engaged to Harry Potter, they chose to announce their intentions and invite their friends to a party where these little mini-cupcakes were featured. This is especially perfect because Harry did not like chocolate (considering it a medicine which he had to eat often against Dementors attack), and Red Velvet cake is actually not very chocolatey tasting. But Ginny did love chocolate, and so does just about everyone else! And the cream cheese frosting both accentuates and mitigates the tiny mouthfuls, so there is something for everyone.
For all the broken-hearted girls who had hoped to at least date Harry before he'd settled down, they consoled themselves by serving these easy-to-make and especially delicious cake to their hoped-for paramours. The deep red color is especially appropriate for Valentine's Day!
Heat oven to 350°F / 195°C. Line 24 muffin tins with cupcake papers, or spray 48 mini-muffin tins with vegetable oil spray. Using a mixer, beat together eggs, sour cream, water, vegetable oil, and red food dye. Add the cake mix and pudding mix, beat well the mixture will be thick. Blend in the chocolate chips. Sccop/spoon the batter into the prepared cups. Bake in the oven till a toothpick or skewer inserted into the center muffin comes out clean. Cool for 10 minutes before turning out to cool completely on a rack. Cool completely before icing.
- 3 eggs
- 1 cup sour cream
- ½ cup water
- ½ cup vegetable oil
- 1 bottle (2 oz / 55 g) red food dye
- 1 cup chocolate chips
- 1 box chocolate cake mix
- 2 box instant pudding mix, vanilla
Cream Cheese Frosting
In a mixer, beat the cream cheese, butter, vanilla extract, and salt together till well-combined. Slowly add the powdered sugar, a cup at a time (if it's too fast, the powdery sugar will go all over). Makes about 2 cups of icing, more than enough to frost a batch of cupcakes generously.
- 8 oz / 225 g cream cheese, softened at room temperature
- 2 oz / 55 g butter, softened at room temperature
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Mini-cupcakes tend to topple, so consider serving them upside down, with a dollop of frosting piped onto the bottom of the little cakes.
Makes 24 to 36 normal sized cupcakes or 48 or more mini-cupcakes.
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