“Originally from Down South, and once the signature dessert at the Waldorf-Astoria 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.” - by Duncan Hines® Canada
Ingredients
Adjust Servings
Original recipe yields 24 cupcakes
Directions
- Preheat oven to 350 degrees F. Grease muffin pans or line with paper baking cups.
- 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. Spoon batter into muffin pan or paper cups.
- Bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
- Garnish, and enjoy!
Nutrition
Amount Per Serving (24 total)
- Calories
- 203 cal
- 10%
- Fat
- 9 g
- 14%
- Carbs
- 30.2 g
- 10%
Based on a 2,000 calorie diet
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