A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.
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.
SuperMoist® devil's food cake mix can also be used for dark red velvet cupcakes; omit cocoa.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
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