Red Velvet Cupcakes

We have a wonderful bakery here in Knoxville.  The Cupcakery.
It.
Is.
Fantastic.

The cupcakes are moist, and oh so flavorful.  The icing is decadent, and melts in your mouth.
It.
Is.
Fantastic.

Should you find yourself in the greater knoxvegas area you should treat yourself to one of these cupcakes.
They.
Are.
Fantastic.

There is just one thing about purchasing these cupcakes.  They are not cheap.  Fantastic?  Yea.  Cheap? Not really.

I stopped making cupcakes after I discovered the cupcakery because I quickly discovered that nothing I could produce came ANYWHERE close to the ones at the cupcakery.

BUT!!!  My uncle (technically Allen's uncle) MADE me a cupcake tower for Christmas.  I knew I wouldn't/couldn't afford to fill it with the cupcakery cupcakes so I had to find a cupcake recipe that was just as good. 

I went searched and searched, baked and baked, and finally came up with a cupcake that was just as good as what I would find at the bakery.

These.
Are.
Delicious.

Red Velvet Cupcakes- (adapted from the Cake mix dr)

• 1 package (18.25 ounces) plain German chocolate cake mix
• 1 package (3.4 ounces) chocolate instant pudding
• 1 cup sour cream
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 bottle (1 ounce) red food coloring
• 3 large eggs

1. Preheat oven to 350 degrees.  Line 24 cupcake cups with paper liners. 
2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined (similar to brownie batter...it's thick!)  Fill 24 cupcake tins with an ice cream scoop of batter.  
3. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. . Place them on a wire rack to cool for 15 minutes before frosting.

Cream Cheese Frosting

• 2 blocks of cream cheese (room temp)
• 2 sticks of butter (room temp)
• 2lbs of Confectioners sugar
• 1tsp vanilla extract
• splash of heavy whipping cream

1. Cream together cream cheese and butter until smooth.
2. Slowly add confectioners sugar and vanilla.
3. After the sugar and vanilla is well incorporated add whipping cream until you have a pipe-able icing.  

Ice those suckers and enjoy!!