Red Velvet Holiday Elf Cupcakes

Get help making festive, holiday "elf" cupcakes by using foolproof Betty Crocker® cake and frosting. MORE+ LESS-

By Betty Crocker Kitchens

October 6, 2014

Ingredients

box Betty Crocker™ Super Moist™ German chocolate cake mix

cup water

1/2

cup vegetable oil

eggs

tablespoons unsweetened baking cocoa

bottle (1 oz) red food color

container Betty Crocker™ Rich & Creamy cream cheese frosting

dried apricots, halved

rolls Betty Crocker™ Fruit Roll-Ups® chewy fruit snack, any flavor (from 5-oz box)

small red gumdrops, cut in half

semisweet chocolate chips

tube (7 oz) Betty Crocker™ red cookie icing

Hide Images

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.
2

In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
3

Bake and cool completely as directed on box for cupcakes.
4

Frost cupcakes with frosting, reserving 1 tablespoon frosting. Place one apricot half on each side of cupcakes for ears. Cut each fruit snack into 4 triangles. Place 1 triangle on top of each cupcake, folding pointed end over to form hat. Attach 1 gumdrop half to pointed end of each hat using reserved frosting. Use remaining gumdrop halves for nose, and chocolate chips for eyes. Pipe mouth with red decorator frosting. Store loosely covered.

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.
Super Moist™ devil's food cake mix can also be used for dark red velvet cupcakes; omit cocoa.