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<blockquote data-quote="moreluck" data-source="post: 228333" data-attributes="member: 1246">Red Velvet CupcakesIngredients:1 package (18.25 ounce size) German chocolate cake mix1 package (3.4 ounce size) vanilla instant pudding mix1 cup sour cream1/2 cup water1/2 cup vegetable oil1 bottle (1 ounce size) red food coloring3 large eggs1 cup miniature semisweet chocolate chips24 paper liners for cupcake pans (2 1/2-inch size)Directions:Place rack in center of oven and preheat oven to 350 degrees friend. Line 24 cupcake cups with paper liners. Set pans aside. Place cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in large mixing bowl. Blend with electric mixer on low speed for 30 seconds. Stop machine and scrape sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping sides again if needed. Batter should look thick and well-combined. Fold in chocolate chips. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling three-quarters full. (You will get between 22 and 24 cupcakes; remove any empty liners.) Place pans in oven. Bake cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove pans from oven and place on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners. Using end of knife, life cupcake up from bottoms of cups. Using fingertips, carefully pick them out of the cups. Place on wire rack to cool for 15 minutes before frosting.</blockquote>

[QUOTE="moreluck, post: 228333, member: 1246"] Red Velvet Cupcakes [B]Ingredients[/B]: 1 package (18.25 ounce size) German chocolate cake mix 1 package (3.4 ounce size) vanilla instant pudding mix 1 cup sour cream 1/2 cup water 1/2 cup vegetable oil 1 bottle (1 ounce size) red food coloring 3 large eggs 1 cup miniature semisweet chocolate chips 24 paper liners for cupcake pans (2 1/2-inch size) [B]Directions[/B]: Place rack in center of oven and preheat oven to 350 degrees friend. Line 24 cupcake cups with paper liners. Set pans aside. Place cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in large mixing bowl. Blend with electric mixer on low speed for 30 seconds. Stop machine and scrape sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping sides again if needed. Batter should look thick and well-combined. Fold in chocolate chips. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling three-quarters full. (You will get between 22 and 24 cupcakes; remove any empty liners.) Place pans in oven. Bake cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove pans from oven and place on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners. Using end of knife, life cupcake up from bottoms of cups. Using fingertips, carefully pick them out of the cups. Place on wire rack to cool for 15 minutes before frosting. [/QUOTE]

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