| 1 | teaspoon water |
| 1 | bottle (1 oz) red food color |
| 1 | box Betty Crocker® SuperMoist® devil's food cake mix |
| 1 1/4 | cups water |
| 1/2 | cup vegetable oil |
| 3 | eggs |
| 1 | container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make red food color paint, in small bowl, mix 1 teaspoon water and 3 to 4 drops of the food color; set aside. |
| 2. | In large bowl, beat cake mix, 1 1/4 cups water, the oil, eggs and remaining food color in bottle with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. |
| 3. | Bake and cool completely as directed on box for cupcakes. |
| 4. | Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature. |
| Make 30 cupcakes. Bake 15 to 20 minutes. |
|
| Red velvet cake has been popular in the southern U.S. since the early 1900s. |
|
| If you're serving ice cream, try vanilla ice cream with red candy sprinkles or a drizzle of grenadine syrup. |
Nutrition Information:
220 ( 100); 11g ( 3g, 1 1/2g); 25mg; 220mg; 29g ( 0g, 21g); 2g 0%; 0%; 0%; 4% 1/2 ; 1 1/2 ; 0 ; 2 2