So here's the secret to my redvelvet cupcakes...
use a box cake mix, but add a box of dry chocolote jello to it.
The light and airy cream cheese icing is what makes these magical. I make it from scratch, but it's sooo easy!
- Beat a 8oz block of cream chese and a stick of butter with a mixer (I used my new red KitchenAid that I got for Christmas).
- Gradually beat in a 16oz box of powdered sugar.
- Finally whisk in a small container of Cool Whip.
I put it in a a ziplock baggie and then cut of the bottom corner to frost them, but you could just spread it on if you want.
No comments:
Post a Comment