because i’ve never once perfected a made-from-scratch red velvet cake mix, these are straight out of the box. not much skill involved, just concentrate on making them appropriately adorable and in-season.
1. gather ingredients.
2. mix said ingredients.
3. follow directions.
the icing i choose 9 times out of 10 for red velvet cupcakes is cream cheese. why? do i need a reason? cream cheese icing is to die for.
4. gather ingredients for icing.
1 8 oz. pack of cream cheese, softened
1/4 cup butter or margarine, softened
4 cups powdered sugar
2-3 teaspoons of milk, or as needed
5. mix. (depending on the amount of icing used per cupcake, measure accordingly. i usually double the amount of cream cheese and butter. too much powdered sugar will get heavy, so i don’t always double that amount. and as for the milk, i barely use any.)
6. my favorite part is the end: deciding how to decorate. keep it simple? maybe? this time i did.
oh, and step 7. ENJOY!