Red Velvet Surprise Cupcakes


DCD Red Velvet Baking Mix
DCD Buttercream Frosting Mix
Toppings of choice *we used M&M’S® Milk Chocolate Candies (Peanut, Pretzel, and Minis) as well as fresh raspberries

  • Preheat oven to 350
  • Using the DCD Red Velvet Baking Mix, follow recipe on back of package for Red Velvet Cupcakes
  • Spray cupcake pan cavity liberally with non-stick cooking spray with flour (do NOT use cupcake liner)
  • Put one level tablespoon of batter into each cavity
  • Bake on middle rack for 6 – 6½ minutes – a toothpick inserted into middle comes out almost clean
  • Remove and cool for 10 minutes (they should sink a little and form a cup shape as they cool)
  • Place one cake on a plate, put some DCD Buttercream Frosting in the middle of the cake, sprinkle mini M&M’s or your favorite topping, add a little more DCD Buttercream Frosting on top
  • Take another cake, flip it over and place on top of the first cake to hide the surprise toppings, dust with powdered sugar
  • Put a tiny dollop of frosting and place a red M&M on topMakes 18 mini cakes

Chef Tips:

  • Inverted cupcake liners are a great way to present these mini cakes
  • Use red fruits like raspberries and diced strawberries as the middle surprise for a tangy fruit flavor
  • Thin out the DCD Buttercream Frosting with some milk to create a glaze to drizzle over the cake
  • Put a small spoonful of cherry preserves and a maraschino cherry in the middle for a super “red” surprise