Red Velvet Whoopie Pies

I love anything red velvet! These are surprisingly simple and can be made any size. I prefer these smaller with a slightly thicker frosting. Refrigerate if preferred.

Red Velvet Whoopie Pies

For the whoopie pies…
1 box Red Velvet cake mix
2 large eggs
1/2 cup vegetable oil

For the frosting / filling…
1 stick unsalted butter
2 oz. cream cheese
1/2 teaspoon salt
2 1/2 cups confectioners’ sugar
4-5 tablespoons milk

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl combine the cake mix, eggs and vegetable oil until combined.

Place dough, slightly smaller than a tablespoon size, into balls onto prepared baking sheets.

Bake, one sheet at a time, for 8 minutes.

Once baked, remove and allow to cool completely before filling.

To make frosting / filling combine the butter and cream cheese and beat until light and fluffy. Add the salt and confectioners’ sugar. Add in milk until desired consistency. I like the frosting thick but spreadable.

Put frosting between two cooled cookies and press slightly together.




Chew This! Debra’s Red Velvet White Chocolate Muffins

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at Need help with the online signing up!? Write to me and I will be happy to help!

My newest recipe is a recipe inspired by a loyal reader and friend – Debra Kirkpatrick. She mentioned to me about some delicious red velvet white chocolate muffins she had – that she could no longer find – and wondered if I could develop a recipe. I love a challenge – and here it is! I thought about adding cream cheese – but did not want to go to far from the taste and textures she was familiar with – so I left it out. I think these will quickly become a family favorite!

Also my “Ask and Answer” feature spotlights my favorite way of ripening bananas! There is an oven involved – you really need to check this out!

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!

Debra’s Red Velvet White Chocolate Muffins

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 16th 2017 edition. By: Blaise Doubman 

Loyal Reader Inspires Red Velvet Muffins
Blaise Doubman

I love anything red velvet and when talking about red velvet there are two groups of people. The first group is the group of people I am in. They agree with you and love anything red velvet and they also agree that red velvet has its own unique flavor. The second group of people hate red velvet, think it has no taste and are afraid of the effects of all the red food coloring used. Red velvet, to me, has that unique faint cocoa powder flavor that other cakes can not come close to resembling. We eat with our eyes first and anything red velvet, to me, just screams fun! When people tell me about the red food coloring, I really do not see this as harmful. There are colors, natural or otherwise, found in everything we eat and drink. My favorite motto is, everything in moderation, including moderation. Baking is supposed to be a way of satisfying a specific need, especially that of a sweet tooth, so relax and have fun with it.

My friend, Debra Kirkpatrick, wrote to me one day and was describing some fabulous red velvet muffins that she had eaten and fallen in love with. She told me that they were big, flavorful and had white chocolate chips. There was a problem though. She could not seem to find them anymore! Our conversation ended with me promising her that I would try and duplicate the recipe so that she could enjoy them anytime she wanted. A few months later, here we are! These muffins are the perfect thing for breakfast, snack or dessert. I really hope that you will add these muffins into your recipe files because they really are some of the best I have had!

Debra’s Red Velvet White Chocolate Muffins

These muffins can be made with or without the white chocolate chips. Feel free to substitute your favorite chocolate chips, or leave them out completely. These keep best at room temperature. Wrap each muffin in plastic wrap to maintain freshness. These will last at room temperature for one week.

For the muffins…
1 ¼ cups white all-purpose flour
¾ cup white granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/3 cup whole milk
3 tablespoons unsweetened cocoa powder
2 teaspoons red liquid food coloring
½ cup vegetable oil
1 large egg
1 cup white chocolate chips

For the topping…
½ cup white granulated sugar
¼ cup white all-purpose flour
2 tablespoons unsalted butter, cubed
2 tablespoons turbinado sugar

Start by preheating your oven to 375 degrees F. Line a 12-cavity regular size cupcake / muffin tin with paper liners.

Combine the white all-purpose flour, white granulated sugar, baking powder and salt in a large bowl and whisk together to remove any lumps.

In a glass measuring cup combine the whole milk, unsweetened cocoa powder, red liquid food coloring, vegetable oil and large egg. Beat ingredients well with a fork to combine.

Make a well in the dry ingredients and pour in the wet ingredients. Gently fold the two together, mixing with a light hand. Some lumps may remain and this is good.

Gently fold in the white chocolate chips.

Fill the cavities two-thirds full with the batter.

Make the topping by combining the white granulated sugar, white all-purpose flour, cubed unsalted butter and turbinado sugar with a fork. Cut the ingredients together with the fork until the mixture resembles sandy crumbs.

Sprinkle the topping evenly over the muffins, being sure not to overload them. You may not want to use the entire amount of topping. You want topping on the muffins not a crust.

Bake in preheated oven for 25 minutes. Remove and allow to cool before enjoying.

Ask and Answer: I had several people write to me and ask about a quick way of ripening bananas for my banana brownies. My favorite method is the “oven method”. Place your unpeeled bananas on a baking sheet and bake in 300 degree F oven. The time for this depends on the size of your bananas so keep checking frequently. You will know when they are done because the bananas will turn black and shiny. This works because the heat brings out the fruits natural sugars. The same can be done, in a pinch, in your microwave but use caution.


Chew This! Mrs. Byrd Winters’ Yellow Angel Food Cake with Bitter Sweet Icing AND Jell-O Red Velvet Cupcakes

I am so excited to be sharing this “Chew This!” column with everyone! This one was a labor of love that involved quite a few people, and several recipes (that I narrowed down) and honestly – it was such a fun experience! Special thanks and shout out to Patricia McDaniel, Lisa Perry, Donna Cronk and, in passing, Charlene Perry and Catherine Winters. We may never know what happened to Catherine, but we do have some inspiring recipes.

The angel food cake with bitter sweet icing (original spelling) was a huge hit – as was my Jell-O red velvet cupcakes (which have appeared here before – but with different frosting). Such an interesting history presented itself with this column… And last but not least, thank you to YOU (the reader). Without you – I would not be able to do any of this…and words can not describe how much you all mean to me.

Thank you xo

Blaise the Baker Chew This Angel Food Cake and Red Velvet Cupcakes

Mrs. Byrd Winters’ Yellow Angel Food Cake with Bitter Sweet Icing AND Jell-O Red Velvet Cupcakes

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 20th 2015 edition. By: Blaise Doubman 

Recipe mix: Catherine Winters, Angel Food Cake and Cupcakes…
Blaise Doubman

Not that long ago, I was contacted by Patricia McDaniel, Chair of the Historic National Road Yard Sale, to let me know that two of my submitted recipes had made the upcoming cookbook the “Historic National Road Yard Sale Cookbook” – Volume 6. I expressed my excitement, and told her of my plans to write about it here for my column. We were discussing ideas and she asked if I had ever heard of Catherine Winters. I told her yes! While working at the New Castle – Henry County Public Library, I would hear questions about Catherine Winters from patrons several times a week. I always found the story fascinating. After talking about Catherine for awhile, Patricia sent me a few recipes that can be tracked down to that family and that time in history.

I’m sharing two of those recipes here with you. I am also including a recipe for my red velvet cupcakes – which will appear in Volume 6 of the “Historic National Road Yard Sale Cookbook”. Patricia told me that more of Catherine’s family recipes will be included in the cookbook, as well as my recipe for “Grandpa Max’s Stuffed Green Bell Peppers”. For more information please contact Patricia at

Mrs. Byrd Winters’ Yellow Angel Food Cake with Bitter Sweet Icing

This cake is an old recipe that was originally found in “Good Things To Eat” By: The Gleaner Glass. The old, brittle and coverless book was discovered by Charlene Perry in an antique store along route 40 one summer. Since then, the book and recipe have been shared by Charlene’s daughter, Lisa. The recipes have a connection with Catherine Winters – it was Byrd Winters’ who submitted this recipe, along with some other recipes that were published and shared by her Sunday school class…

For the cake…

1 ½ cups white granulated sugar
4 egg yolks
1 tablespoon cold water
½ cup hot water
1 ½ cups white all-purpose flour
1 heaping teaspoon baking powder
½ teaspoon cream of tarter
Pinch of salt
1 teaspoon pure vanilla extract
4 egg whites, beaten until stiff

For the icing…

2 cups powdered sugar
2 tablespoons salted butter, melted
3 tablespoons cream
1 teaspoon pure vanilla extract
8 oz. dark chocolate, melted

Preheat oven to 300 degrees F. Beat together the white granulated sugar, egg yolks and cold water until very light in color. Next, beat in the hot water. Sift together twice, the white all-purpose flour, baking powder, cream of tarter and salt, before adding to the mixture. Beat in pure vanilla extract before gently folding in the beaten egg whites. Place mixture in a tube-pan and bake in preheated oven 60 minutes. Once baked, remove from oven and invert pan until cake has finished cooling.

To make the icing, mix together the powdered sugar, melted salted butter, cream and pure vanilla extract. Spread this on the cooled cake. Drizzle melted dark chocolate on top before serving.

Jello Red Velvet Cupcakes

This recipe was originally published on my “Blaise the Baker” blog, and went on to be one of my most popular recipes for 2014. It’s also one of the recipes that will be published in the upcoming “Historic National Road Yard Sale Cookbook” – Volume 6. For the publication of this column, I’ve changed my original recipe to include a delicious cinnamon cream cheese frosting, which is perfect for Autumn…

For the cupcakes…

1 package Red Velvet cake mix
1 3.9 oz. package of Jello Instant chocolate pudding

For the frosting…

1 stick (4 oz.) unsalted butter
8 oz. cream cheese, at room temperature
2 ½ – 3 cups powdered sugar
2 tablespoons pure vanilla extract
2 teaspoons ground cinnamon
Whole milk

Start by preheating the oven to 350 degrees F. Line a cupcake pan with 24 cupcake wrappers and lightly spray each cup with non-stick cooking spray.

Whisk together the cake mix according to the package directions, being sure when adding the water, the water is hot.

Once thoroughly mixed together, add in the package of Jello instant chocolate pudding, and mix to combine.

Pour the batter evenly into the prepared cupcake pans.

Bake in preheated oven for 20-25 minutes.

Remove and allow to cool before frosting.

To make the frosting, beat together the unsalted butter and cream cheese until soft and fluffy. Next, beat in the powdered sugar and pure vanilla extract. Add in the ground cinnamon and combine. To reach desired consistency, add a little whole milk if needed.

Frost cupcakes and serve.


Cookbook Corner – Harvard Common Press

Today is a day unlike any other for my blog. Why? Because it is “Cookbook Corner” – and today I have SIX NEW cookbooks to talk about and I am so excited to share them with you! Let this start the excitement leading up to my big celebration and GIVEAWAY this coming Saturday for my ONE YEAR ANNIVESARY of this blog! 

(Stay tuned for more on that later…)

All of these are delicious reads and amazing books! Let us get started…

Blaise the Baker Six Cookbook Corner Reviews

“Flavored Butters” By: Lucy Vaserfirer

I absolutely loved this book and can not believe there are so many different combinations you can have for flavored butters! Who would have thought?! It is no secret that I LOVE butter – and FALVORED butter!? Yes, please! This book is beautifully put together and includes delicious recipes and great photographs.

Page 7 starts with “Butter Basics” which lets the reader know of all the different types of butter available and how they are different. For example, do you know the difference between salted butter, European-style butter and goat’s milk butter? How soft is too soft for “softened butter” – and what is “compound butter”? This chapter is filled with fun and fascinating things about (one of my favorite subjects) – butter.

I also learned in this chapter for difference between brown butter and clarified butter. I have been telling people for years that brown butter was clarified – and visa versa. Now I know – and will remember which is which. (How embarrassing is that!?)

The book then splits into two parts – savory butters and sweet butters.

Savory butters include some of my favorites – “Essential Garlic Butter” (page 24), “Rosemary-Roasted Garlic Butter” (page 29), “Mint Butter” (page 30 – and super delicious on green sweet peas), “Caramelized Onion Butter” (page 33 – and genius to add to freshly grilled hamburgers), “Smoked Butter” (page 38), “Goat Cheese and Sun-Dried Tomato Butter” (page 50), “Chipotle Butter” (page 57 – for those who like heat) and even “Garlic Drawn Butter” (page 69 – and perfect for crab leg dipping).

Some of the sweet butters include “Bed and Breakfast Butter” (page 76 – I use black raspberry in mine and so delicious), “Maple-Cinnamon Butter with Brandied Raisins (page 83), “Whipped Vanilla Bean Butter” (page 85 – and amazing on croissants) and, my personal favorite, “Salted Caramel Butter” (page 88).

I highly recommend this book for those who love butter (like me) and would love to extend the flavors of their butters – and therefore their cooking – by making these simple and delicious (and very flavorful) flavored butters. A genius concept, made simple.

“Desserts in Jars” By: Shaina Olmanson

Who would have thought about desserts in jars?! What a cute and FUN way to make, bake and gift delicious desserts! This book contains 50 sweet treats “that share” (according to the cover) and it really does! Also, what’s great about desserts in jars is the portion control (which I admit not knowing much about – I have made no secret that greed is one thing I think about when thinking about recipes – especially desserts). Each individual “jar” is perfect for giving – or indulging. Some of my favorites include…

“Peanut Butter Cup Cupcakes” (page 14), ‘Neapolitan Cakes” (page 23), “Caramel Crème Cheesecakes” (page 25 – and yes – cheesecakes!), “Flourless Chocolate Cakes” (page 35 – and so delicious! Like mini gooey brownie in a jar), “Classic Apple Pies” (page 45 – and such a fun and cute idea), “Fresh Strawberry Pies” (page 56 – which are going to be perfect come the summer to take to BBQs and picnics!), “Macarons in a Jar” (page 63), “Lemon-Blueberry Bread Puddings” (page 83), “Apple Pancake Puffs” (page 93), “Banana Buttermilk Trifles” (page 107), “Ice Cream Cakes in a Jar” (page 116), “Fried Ice Cream” (page 118 – and so so good!), and “Frozen Banana Splits” (page 122).

Towards the end of the book, in the chapter “Mixes for Giving” it gives seven excellent recipes for “mixes in jars”. You supply the jar, and dry ingredients, and the person you give it to, supplies the liquid ingredients and bowl and spoon to stir them up. I have LOVED gifts like this ever since I was a little boy making them with my Grandma Barbra. Some of the mixes include “Cinnamon Coffee Cake Mix” (page 133), “Espresso Brownies Mix” (page 134) and “Monster Cookies Mix” (page 137). After each recipe it also includes what you need to write on the attached card for that person to add – such as butter, milk, peanut butter, vanilla extract, etc.

I recommend this book to people who love to give “food gifts” and for people who love baking – with a twist. Desserts in jars is a fabulous “feel good” book that will have you baking (and giving) desserts in jars in no time.

“Cake Balls” By: Dede Wilson

I LOVE cake balls (and actually have developed my own recipe for “brownie balls” – search my blog) and this book is filled with delicious recipes!

Most recipes for “cake balls” that I have seen are from the cake mix and canned frosting creations – but not these. These have a homemade flavor that you just can not beat…

The beginning of the book “Baking and Creating Fabulous Cake Balls” (page 12) is essential reading to those who want to know more about how to make foolproof cake balls. Tips and tricks included are ingredients, equipment, techniques and other “lessons” that are a must read. I found it very interesting.

The book continues “The Basic Recipes” which includes just that – the basic recipes for the cakes and frostings that are used in the recipes that follow. “Yellow Buttermilk Cake” (page 29), “Red Velvet Cake” (page 33), “Banana Cake” (page 36), “Milk Chocolate Brownies” (page 38), “Cream Cheese Frosting” (page 40), “White Chocolate Ganache” (page 43) and “Pastry Cream” (page 46) are just some examples.

The “cake balls” start on page 48 and are filled with fun and flavor. “After-Dinner Chocolate-Mint Cake Balls” (page 49) are a delicious and fun twist on the after dinner mint that is served at the end of dinner parties.

“Apple Pie Cake Balls” (page 50) are a fabulous twist on apple pie! Who would have thought about an apple pie – cake ball!? Genius.

Also included are recipes for “Blackout Cake Balls” (page 57), “Chocolate-Cherry Cake Balls” (page 64), “Chocolate Chip Cookie Dough Cake Balls” (page 69), “Coffee Cake Balls” (page 73), “Confetti Cake Balls” (page 79), “Gingerbread Cake Balls” (page 88), “Fudgy Brownie Nut Cake Balls” (page 96), “Jam-Filled Cake Balls” (page 97), “Key Lime Cake Balls” (page 103), “Mudslide Cake Balls” (page 107), “Oreo Cake Balls” (page 115 and so delicious with the new red velvet Oreos out on the market), “Pumpkin Spice Cake Balls” (page 124), “Toffee – Brown Butter – Pecan Cake Balls” (page 132) and “Vanilla Bean Cake Balls” (page 136).

I have so many marked to try – and most of them are really simple and made with ingredients the average baker would already have on hand.

The book ends with a chapter on “Cake Ball Creations” (page 140), which takes the cake balls, and turns them into characters or images like teddy bears or dolls. I do not think I have the skill (or patience) to attempt anything like that – but fun to look at and read about anyways. I enjoyed them…

All in all, I would recommend this book to people who loved to bake, and for people who love to think outside the box. Cake balls are a delightful dessert that are easy to make, packed with flavor and something that when served, will be all the talk. A very charming book with delicious recipes and great photos!

“The Flying Brownie” By: Shirley Fan

This may very well become one of my favorite books in my collection! Shirley has put together a book about food that travels well! I mean – really – how genius is that!? I have always wondered what made a food good “travel wise” and what did not. Some things I know – like delicate cookies, etc. would be a bad idea to ship – but to create a book that centers on perfect delicious foods that travel well!? Like I said – genius!

On page 13, starts the chapter “Care Packages 101” and is a MUST read! Shirley talks about how to carefully (and properly) pack up packages to send, what materials to use, what techniques are the best, how to properly wrap up baked goods, what ideas could be put to use for cards included in the box, and even different tips and tricks on shipping my land, air and sea! I was really impressed with this section of the book. Everything was laid out perfectly and no question went unanswered.

The book is divided into the following categories – (I will highlight which recipes I have marked to try…and there are several!)

High-Flying Brownies and Bars – “Pecan Sandy Bars” (page 31), “Chocolate-Cherry Brownies” (page 35), “Peanut Butter Crunch Brownies” (page 37), “Chewy Gooey Blondies” (page 41), “Box Office Brownies” (page 47) and “Banana-Cranberry Oat Bars” (page 51).

Cookies for the Road – “Malted Chocolate Chip Cookies” (page 55), “Crunchy PB & J Cookies” (page 58 – and so so good!), “Kitchen Sink Cookies” (page 64), “Chocolate-Peanut Butter Chip Cookies” (page 68), “Raspberry-Lemon Linzer Cookies” (page 72), “Chinese Almond Cookies” (page 77 – and a favorite of mine from childhood!), “Dirty Snowballs” (page 80) and “Cornmeal-Blueberry Biscotti” (page 83).

Confections that go the Extra Mile – “Chewy Mocha Caramels” (page 86), “Peppermint Fantasy Fudge” (page 88), “Honey Granola Bars” (page 91), “Brown Sugar Crisps” (page 93), “Salted Nut Brittle” (page 95), “Cinnamon-Spice Popcorn” (page 100) and “Cinnamon Marshmallows” (page 102).

Packable Loaves and Breads – “Carrot-Zucchini Muffins” (page 106), “Almond-Pear Bread” (page 109), “Coffee and Spice Doughnut Loaf” (page 110), “Apple, Molasses, and Ginger Bread” (page 117), “Red Velvet Whoopie Pies” (page 120) and “Triple Chocolate Cake Pops” (page 123).

Shippable Savories – “Whole-Grain Pita Chips” (page 126), “Golden Cheddar Coins” (page 130), “Chicago-Style Nuts and Crackers” (page 133), “Oven-Baked Potato Crisps” (page 134), “Ridiculously Easy Bagel Chips” (page 138) and “Old Bay Nut Mix” (page 139).

Light as Air – “Sesame-Kale Chips” (page 143), “Cherry-Vanilla Granola” (page 147), “Baked Banana Chips” (page 151), “Everything Crackers” (page 153), “GORP” (page 157 and “Tropical Fruit Medley” (page 158).

Assemble Upon Arrival – “Classic Hot Chocolate in a Jar” (page 162), “Frosted Chocolate-Cinnamon Cupcakes” (page 164), “You Finish It! Brownies” (page 165) and “Nutmeg Butter Cookies with Caramel Spread” (page 166). This chapter includes “half done” desserts that you ship, and upon arrival, the recipient “finishes” the recipe by providing a certain number and amount of ingredients.

“Red Velvet Lover’s Cookbook” By: Deborah Harroun

Let me start by saying OMG! I LOVED this cookbook! It simply blew me away. First – you have to LOVE red velvet to love this cookbook (obviously) and second – you need to NOT be worried about red food coloring! Ha! 

This book blew me away with the fabulous recipes, photographs and red velvet transformations! Every single recipe is red velvet “enhanced” and let me say – done beautifully!

The book is divided into eight categories – The Basics, Quick Breads and Breakfast Treats, Cakes and Cupcakes, Cookies, Brownies and Bars, Breads, Ice Cream and Frozen Dessert and Other Indulgences. I have several favorites from each section. I actually think there are only four or five recipes that I do not have marked… and those will probably sound good tomorrow! 

“The Ultimate Red Velvet Cake” (page 11 – and believe me – it is THE ultimate!), “Boiled Frosting” (page 16 – which reminds me of an old recipe my Grandma Barbra used to make), “White Chocolate Cream Cheese Frosting” (page 17 – and my FAVORITE!), “Glazed Fried Donuts” (page 22), “Red Velvet Waffles” (page 28), “Breakfast Biscuits with Chocolate Gravy” (page 36), “Red Velvet Cheesecake” (page 42), “Icebox Cake” (page 50), “Molten Lava Cakes” (page 53), “Red Velvet Snowballs” (page 58), “Gooey Butter Cookies” (page 62), “Cream Cheese Thumbprints” (page 71), “Seven-Layer Bars” (page 82), “Red Velvet Bread” (page 87 – YES! Bread!), “Frozen Cheesecake Pie” (page 100), “Red Velvet Truffles” (page 106), “Red Velvet Éclairs” (page 110) and “Red Velvet ‘Twinkies’” (page 120 – which would be incredible deep fried and drizzled in white chocolate…)

All in all – this cookbook will be having a permanent place in my stack of “favorite cookbooks”! I can not express how much I love this cookbook – and yes – I am obsessed with anything red velvet. I am not really sure where the love came from – perhaps from (much like the author of this cookbook) from the movie “Steel Magnolia’s” which I seen when I was younger – huge Dolly Parton fan!

I highly recommend this cookbook to all of my fellow RED VELVET LOVERS!

“A Baker’s Field Guide to Doughnuts” By: Dede Wilson

I LOVE doughnuts – and I LOVE this book! I becoming a huge fan of Dede Wilson – I really think the woman is a genius!

My love for doughnuts can be traced back to when I was growing up and my Grandma Barbra and I would visit Jack’s Donuts in New Castle, Indiana at least once a week on our way to get groceries. I remember (even then) I would order four or five donuts and my Grandma would say “WHO is going to eat all of those?!” I remember saying “I AM!” Ha! Some things never change…

(Do you spell it “doughnuts” OR “donuts”!? Shot me an email and let me know – SURVEY TIME –

This cookbook has every possible doughnut recipe you can imagine! From the original doughnuts, to the potato doughnut, all types of glazes, frying and baking methods, frostings and techniques. I am just in love with this book.

I could go on and on and tell you about the recipes in this book (apple fritters, blackout chocolate doughnuts, buttercream filled doughnuts, caramel-bourbon-pecan doughnuts, chocolate-salted caramel doughnuts, gingerbread, grape, lemon meringue, marshmallow fluff and peanut butter filled, old-fashioned lard-fried, pineapple filled, spiced chocolate, toffee crunch chocolate ganache, white chocolate truffle…) but just trust me when I say you NEED this book! If you love doughnuts – and you have always wanted a book filled with good recipes – this is it! This is the only doughnut cookbook you will need!

To find out more information about ANY of these books – or to BUY any of them – please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions. Shout out and special thanks to Harvard Common Press for the incredible opportunity to review these delicious books.


Jello Red Velvet Cupcakes

Late last night, I had a craving for red velvet (thanks to my friend Monica Holland and our new “Nutffles” red velvet addiction. More information here – and I had to whip out one of my Grandma Barbra’s old recipes for “Jello” red velvet cupcakes. Yes, they call for a boxed mix…and no, they are not from scratch, but they evoke good memories of days past for me. The recipe holds a special place in my heart, and I hope after making these the recipe will give you good memories as well.

Red Velvet Cupcakes Blog

Jello Red Velvet Cupcakes

For the cake…
1 package Red Velvet cake mix
1 3.9oz package of Jello instant chocolate pudding

For the cream cheese frosting…
1 stick of unsalted butter
8 oz. cream cheese
2 1/2 – 3 cups powdered sugar
3 tablespoons vanilla
Whole milk (to possibly add for desired consistency)

The frosting recipe is a spin off of my “Lemon Cream Cheese Frosting” minus the lemon, with the addition of vanilla. See the “original” recipe here…

Start by preheating the oven to 350 degrees.

Line a cupcake pan with 24 cupcake wrappers and spray each cup lightly with non-stick cooking spray. (This helps the cupcakes remove themselves from their wrappers.)

Whisk together the cake mix according to the packaged directions. When adding the water though, make sure the water is HOT. (I usually add milk to cake mixes, but this recipe my Grandma noted needed to be “HOT water” so that is what I use.)

Once thoroughly whisked, add in the package of Jello instant chocolate pudding, and whisk to combine.

Pour the batter evenly into the prepared cupcake pans.

Bake them (one pan at a time) in a preheated oven for 20-25 minutes.

Remove them and allow to cool completely.

Next make the frosting.

Start off by bringing the butter and cream cheese to room temperature! This is a very important step. If you do not bring the butter to room temperature, you might have bits of butter throughout the frosting, and the cream cheese will have “graininess” – you do not want this…

Once the ingredients are at room temperature, combine the unsalted butter and cream cheese. Blend together with hand mixer for about 4 minutes.

Slowly add the powdered sugar and blend together.

Add the vanilla extract.

Blend with hand mixer and beat for 5 minutes.

Depending on your desired consistency – you may want to add a couple of tablespoons of whole milk to the frosting. I like my frosting super thick – not everyone does though… Make it to suit your tastes.

Fill a pastry bag with most of the frosting. I find it easiest to invert the bag into a drinking glass, fill it with frosting, and then shake the frosting to the bottom – then cutting a small slit into the corner to create a slit. You do not really need a “tip” – just a pastry bag.

Once the bag is filled with most of the frosting, dive right into the middle of each cooled cupcake and fill them slightly with the cream cheese frosting.

Do not overfill the cupcake – it will explode. Trust me! Just a little squeeze should do it.

After that, frost the cupcakes anyway you like.

I generally squeeze the rest of the frosting on all 24 cupcakes, and “smash” the frosting down to create a “homemade” appearance.

The rest of the frosting in the bowl can be used on top of the cupcakes for even MORE frosting, or eaten as a snack. I generally save any leftover frosting for snacking.