I was surprised how wonderful these tasted! It is like having a HUGE slice of red velvet cake stuffed into the middle of a wee cupcake. AWESOME! They have actually become one of my top three requested cupcakes over the last three months. Ok, here goes…
1 box white or yellow cake mix (which ever you prefer, I have used both and do not notice a change in taste)
One tube Pillsbury red velvet cookie dough – Frozen
Two sticks butter – softened
Two 8oz. packages cream cheese-softened
3 cups powdered sugar or until desired sweetness
1 tsp. vanilla extract
milk to thin if necessary
Prepare cake batter as suggested on box. Fill muffin tins 2/3 full. Slice frozen dough about 1/2 inch thick and divide dough disks into fourths. Place each fourth in the center of the cupcake.
Bake cupcakes according to package.
Cool cupcakes completely. Makes between 18 and 24 cupcakes
Beat butter and cream cheese, add sugar and vanilla. Beat until smooth. Thin with milk if necessary.
Frost cupcakes after they have cooled completely.
NOTE: It is also unbelievably wonderful to frost with Cocoa butter cream frosting:
Two sticks of butter-softened
Four cups powdered sugar
one tsp. vanilla extract
one tsp. chocolate flavoring
One and one half cup sifted pure cocoa
Milk to thin
Beat butter and sugar. Sift in cocoa and beat. Add vanilla and chocolate flavoring and mix until soft. Add milk to thin if necessary.