INGREDIENTS
Red Velvet Cupcakes:
2/3 cup all-purpose flour
4 tsp cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup milk
3 tbsp canola oil
1 egg
2 tsp lemon juice
1/2 tsp vanilla extract
1 pkg (42 g) M&M’S Holiday Milk Chocolate, divided
Cream Cheese Frosting:
1/3 cup brick-style plain cream cheese
2 tbsp icing sugar, sifted
DIRECTIONS
1. Red Velvet Cupcakes: Preheat oven to 350°F. Line 6 mini muffin cups with paper liners; set aside. Whisk together flour, cocoa powder, baking soda, baking powder and salt.
2. In separate bowl, whisk together milk, sugar, oil, egg, food coloring, lemon juice and vanilla until well blended; stir into flour mixture. Fold in half of the M&M’S Holiday Milk Chocolate.
3. Spoon batter evenly into prepared muffin cups; bake for 15 to 20 minutes or until golden and tester inserted into center comes out clean. Let cool completely on rack.
4. Cream Cheese Frosting: Beat together cream cheese and icing sugar until smooth. Set aside 6 of the remaining M&M’S Holiday Milk Chocolate. Chop remaining M&M’S Holiday Milk Chocolate and fold into frosting. Spoon frosting into piping bag fitted with large star tip. Pipe frosting onto each cupcake and top with reserved M&M’S Holiday Milk Chocolate.
Tip: For easy preparation, use packaged red velvet cake mix.
