I am trying to find the time to get into the festive spirit, to breathe and enjoy the lights and the music and the merriness and cheer. I need help. I have exactly zero spare time right now. For example, I totally wanted to show you these cupcakes like a week ago. And then everything went crazy. But they’re here now, and luckily, they’re super easy because most of the work is done for you.
The awesome kids at Duncan Hines gave me their Holiday Velvet Cake Mix to try out. There are a few things I love about this situation. First, it’s cheap. I mean, cake from scratch is great, but buttermilk and food coloring are expensive. Second, it’s easy. You know the colors are going to be perfect because they’re already mixed in. You don’t have to worry about your red velvet cake coming out pink. Lastly, they taste awesome!
There are about a million possibilities with this little box, but I chose to make swirled cupcakes topped off with cream cheese frosting. Simply put one scoop of each color into your cupcake pan, then use a butter knife or skinny spatula to give it one quick and gentle fold to swirl the colors. Your friends will be so impressed, and you can be all, “yeah, I’m basically a genius.”
We could all use a little extra cheer in the week leading up to Christmas. Why not go easy on yourself and take a little help? The result is something beautiful and delicious, and that’s 100% awesome.
- 1 box Duncan Hines Holiday Velvet Cake Mix
- 4 eggs, divided
- 1 cup water, divided
- 1/2 cup oil, divided
- 1 container Duncan Hines Cream Cheese Frosting
- Your favorite sprinkles
- Preheat oven to 325 and lightly spray the cups of two cupcake pans. I was able to make 20 cupcakes.
- Prepare your cake mix according to the package instructions. If you have a hand mixer, you can just use two bowls and have less washing up to do in between. If you have a stand mixer, you'll need to work quickly in between colors to wash all of your tools and the bowl. You don't want the colors mixing.
- Use a cookie scoop or a spoon to put one scoop of each color into each cup of your cupcake pan. Using a butter knife or an thin offset spatula, give each cup one fold. I put the knife in at the far end of the cup, go down to almost the bottom, pull it toward me, and flip it up. Just one time. You don't want to overmix.
- Bake for about 22 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for about five minutes, then remove to a cooling rack. Allow the cupcakes to cool completely.
- Once the cupcakes are completely cool, you can frost and decorate to your heart's desire. I used a Wilton 1M tip to pipe a bloom of frosting onto each cupcake. Just hold it straight above the center of each cupcake, squeeze for about three seconds, and release. I also use big red and green sugar crystals to decorate.
- Relax, eat cupcakes, and revel in your laziness. You deserve it.