Red Velvet Triple-Stacked Cupcakes
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Updated Jan 16, 2012
A new take on a classic cupcake. Three layers of red velvet stacked with spoonfuls of fluffy frosting.
Red Velvet Triple-Stacked Cupcakes
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- Prep Time 40 min
- Total 2 hr 40 min
- Servings 16
- Ingredients 10
Ingredients
Cupcakes
- 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 2 tablespoons unsweetened baking cocoa
- 1 bottle (1 oz) red food color (about 2 tablespoons)
Frosting
- 1 jar (7 oz) marshmallow creme
- 1 cup butter, softened
- 3 to 5 teaspoons milk or water
- 4 cups powdered sugar
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
-
Step2In large bowl, beat cupcake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
-
Step3Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Refrigerate uncovered 1 hour.
-
Step4In large bowl, beat marshmallow creme, butter and 3 teaspoons of the milk with electric mixer on high speed until fluffy. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk until smooth and spreadable.
-
Step5To assemble, remove paper baking cups, and cut cupcakes in half horizontally. Set aside 16 cupcake tops. Pipe about 1 tablespoon frosting onto cut side of 16 cupcake bottoms; top each with another cupcake top or bottom. Pipe about 1 tablespoon frosting on each cupcake. Top with reserved cupcake tops. Pipe frosting on cupcake tops. Decorate with sprinkles, if desired. Store in refrigerator until serving.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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