RED VELVET TUXEDO CUPCAKES

1 Red Velvet Cake Mix  
   - Eggs, Water and Oil (per recipe)
   - ½ teaspoon Baking Powder
1 package Dream Whip
   - Milk (per recipe)
1 cup 10X Confectioner’s Powdered Sugar

Preheat the oven per the cake mix directions. Prepare 2 cupcake pans (of 12 full size cupcakes each) by inserting cupcake paper liners.

In a large mixing bowl, add red velvet cake mix, eggs, water and oil per the directions. Add ½ teaspoon fresh baking powder. Beat mix as directed. Set aside and let sit for about 10 minutes. Pour into the cupcake liners filling each slightly more than half full. Bake as directed. When done remove and set aside to cool to room temperature, and lift each cupcake out of the baking pan.

In a small chilled glass mixing bowl, add cold milk and prepare the Dream Whip as directed. Once whipped to a stiff peak, set in refrigerator to cool.

To assemble the Tuxedo cupcakes, with a small paring knife, cut and remove a cone-shaped top from the center of each cupcake. Set the tops aside on a dish – keep track of which top came from which cupcake.

Fill each hollowed center from the cupcakes with a teaspoon of the Dream Whip.
Replace the tops on the Dream Whip center, lightly pushing each top into the Dream Whip.
Place the cupcakes on a cooling rack, and sprinkle the tops of the cupcakes with confectioner’s sugar.
Place in a covered flat sealable cake safe, and set in the refrigerator until ready to serve. Makes 18-24 cupcakes.

Baker’s Tip: The red coloring in the Red Velvet cake will infuse into the whipped topping after a day or so. For best results, serve within the first 24 hours after assembling.

Recipe Variations...
You can substitute any flavored cake mix to create these "tuxedo cupcakes".
Our other favorites are: Chocolate, Spice, Lemon.

DavidLee Recipes © 2009