Is there a way to make red velvet cupcakes using white or yellow cake mix?

Question

I was just wanting to know if there was a way to make red velvet cupcakes using white or yellow cake mix since I need to make these on short notice. Please help

Answer 1

no because red velvet cake is devils food cake, but if u just want the red color experiment with some food dye.

Answer 2

They will not be true Red Velvet Cupcakes if you use white or yellow cake mix.

Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting

There might be only a few staid occasions when these cupcakes wouldn't seem appropriate, mostly because of their vivid fire-engine-red color. But on Valentine's Day, the Fourth of July, Christmas, and especially for birthday parties, these cupcakes are downright fun.

Serving: Makes 24 cupcakes

Prep Time: 15 minutes

Cook Time: 20 to 25 minutes

Total Time: 40 minutes

24 paper liners for muffin pans (2 1⁄2-inch size)

1 package (18.25 ounces) German chocolate cake mix with pudding

1 cup sour cream

1⁄2 cup water

1⁄4 cup vegetable oil

3 large eggs

1 bottle (1 ounce) red food coloring

1 teaspoon pure vanilla extract

White Chocolate Cream Cheese Frosting

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 muffin cups with paper liners. Set the pans aside.

Place the cake mix, sour cream, water, oil, eggs, food coloring, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Spoon the batter into the lined muffin cups, filling each liner two thirds of the way full. Place the pans in the oven.

Bake the cupcakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

Meanwhile, prepare the White Chocolate Cream Cheese Frosting.

With a long metal spatula, spread a heaping tablespoon of frosting on each cupcake until smooth. Serve. Place these cupcakes, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store them, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

Answer 3

no you cant red velvet cake is just chocolate cake with red dye. i think duncan hines have boxed cake mix so you can make it that way

Answer 4

no. red velvet cake is like chocolate cake.... like the flavor.

you need the acutal red velvet mix. red velvet is a whole different flavor then vanilla. its like chocolate.

Answer 5

yes add red food coloring to your white cake mix or

Red Velvet Cupcake (white cake mix )

* 1 box white cake mix

* 1 box (4-serving size) instant vanilla instant pudding

* 4 eggs

* 1 cup milk

* 1/2 cup vegetable oil

* 2 tablespoons cocoa (like Hershey's)

* 2 ounces red food coloring

* Cream Cheese Frosting, recipe follows

Mix the above ingredients for 4 minutes on medium speed. Grease and flour 3 cakes pans. Bake at 350° for 20 - 25 minutes or until done.

Cool cake.

Frosting

1 stick (4 ounces) butter

8 ounces cream cheese

1 tablespoon vanilla

1 box (16 ounces) powdered sugar

1 cup chopped pecans

Cream 1 stick butter and cream cheese. Add 1 tablespoon vanilla, 1 box powdered sugar (16 ounces). Cream until smooth. Frost layers. Add pecans to each layer as frost cake.

Red Velvet Cupcake (using yellow cake mix)

(makes 24 cupcakes)

1 box yellow cake mix

5 eggs

1/2 cup vegetable oil

1 cup low-fat milk

2 tablespoons cocoa powder

2 ounces red food coloring

In a large bowl, combine the dry cake mix and only the ingredients listed above. (Do not add the ingredients listed on the cake box). Check the box directions to see how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.

Remove from the oven and let cool for a few minutes, run a dull knife around the edges, then carefully turn out onto a cake rack or plate to finish cooling.

Cream Cheese Icing

1 8-ounce package cream cheese, softened

1/2 stick butter, softened

1/2 box plus 2 tablespoons confectioner’s sugar

1 teaspoon vanilla extract

Using a mixer, blend all of the ingredients together until smooth and creamy. You can add one or two drops of red food coloring for a pink icing, or leave it white for the traditional one.

Answer 6

Just pour the batter into muffin cups (about 2/3 full), and bake as recipe directs.  :)

Ingredients:

* 1 box white cake mix (2-layer size)

* 1 box (4-serving size) instant vanilla pudding mix

* 4 large eggs

* 1 tablespoon unsweetened cocoa powder

* 1 tablespoon white vinegar

* 1 cup milk

* 1/2 cup vegetable oil

* 2 ounces red food coloring

* **Cream Cheese Frosting**

* 4 ounces butter, softened

* 8 ounces cream cheese, softened

* 1 tablespoon vanilla extract

* 1 box (1 pound) confectioners' sugar

* 1 cup chopped pecans

Preparation:

Combine the cake mix, pudding mix, oil, eggs, cocoa, vinegar, oil, and food coloring; beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times. Grease and flour 3 cakes pans. Distribute the batter among the pans evenly. Bake at 350° for 20 to 25 minutes or until the cake springs back when lightly touched in the center.

Cool cake on racks.

Frosting: Beat the butter butter and cream cheese until smooth and light. Add vanilla and confectioners' sugar; beat until smooth. Spread frosting over layers and sides, sprinkling each layer with chopped pecans.