Originally from Down South, and once the signature dessert at the Waldorf-Asotria in the 1920s, the Red Velvet Cake has become an American favorite. It’s hip, fun, and easy to make. Red Velvet — in cake or cupcake form — is a hit at every party.
Ingredients:
* 1 pkg Duncan Hines® Red Velvet Cake Mix
* 1 1/4 cup water
* 1/3 cup vegetable oil
* 3 large eggs
* 1 tub Duncan Hines® Classic Vanilla Frosting
* Sprinkles or additional garnishes
1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).
2. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake
Image Source: Flickr
Baking Instructions:
1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).
2. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
3. Bake following in a 13 x 9-inch pan for 35-38 minutes, or bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.
4. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
5. Garnish, and enjoy!
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Thanks so much for linking up!
These cupcakes look delicious and sound simple to make. Would you be so kind as to share your recipe with our readers by linking up to Muffin Monday. Thanks!
http://www.talkingdollarsandcents.net/muffin-monday-oatmeal-muffins