When you want a show stopping dessert that doesn’t take all day look no further than Red Velvet. See just how quickly you can offer up either a pound cake or cupcakes with this easy recipe.
1 box Red Velvet Pound Cake Mix
¾ Cup Butter
1 Cup Water
½ Cup Softened Butter
8 oz Cream Cheese, Softened
3 ½ Cups Powdered Sugar
1 teas. Vanilla
Combine water, melted butter, egg and pound cake mix in large bowl; blend well. DO NOT OVER MIX; batter may be lumpy.
Line a cupcake pan with liners. Divide batter between papers, about 3/4 full (makes 12 large or 18 medium cupcakes).
Bake at 325° for 23-26 minutes.
Remove from oven and cool completely before frosting.
Cream Cheese Frosting:
In a large bowl, beat together softened butter and softened cream cheese with an electric mixer. With the mixer on low speed, add powdered sugar a cup at a time until smooth and creamy.
Beat in vanilla.
Spread or pipe onto completely cooled cupcakes.