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Delicious: Red Velvet Carrot Cake Cupcakes

I had the pleasure of making some cupcakes for a friend's baby shower yesterday & had to share this simple (from box) recipe!  I love baking from scratch... but with a 15 month old running around, there is not always time for that.  But instead of just a basic box mix, I still like to mix things up a bit.  RED VELVET CARROT CAKE!  This idea was created by husband for his restaurant a few years ago...

Box Mixes:  I prefer Duncan Hines... but feel free to use your go to.  All you need is a box of Carrot Cake & a box of Red Velvet.  Make each one separately, following the directions on the box, & then combine half of the Red Velvet into the Carrot Cake and mix thoroughly.  I prefer to only use half of the Red Velvet as to let the Carrot Cake stand out a little more.  Cook them according to directions, or your magic number for your oven... mine is 22 minutes @ 325 degrees no matter what recipe.  (I then go ahead & bake off the rest of the Red Velvet & store them in the freezer for a rainy day.)



I do make my frosting from scratch... it's just too good not to.

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract


Directions:



In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator until ready to frost.




Since this was a baby shower for a new baby girl, I had to embellish with some pink.  I added some fondant flowers that I cut out with a cookie cutter from premade fondant.  I made them shine by rubbing each of them with a little vegetable shortening & added some sugar pearls to the center.


**NOTE:  Keep these stored in the fridge in an airtight container as the cream cheese frosting will soften quite a bit.  You can take them out 30-60 minutes before serving**


Cheers- K
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K