Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Cookies made from a boxed cake mix—one of my favorite kinds to make when I’m in a hurry and need a sweet fix!.. They only take about 5 minutes of your time, and they come out delicious and chewy!..  Just think,  you can use any flavor of cake mix in this recipe to make crinkle cookies;  ones that are particularly good are lemon, chocolate, and this one.   I chose the Red Velvet for now, because they look so festive.  I’m also considering using a white cake mix and tinting the batter a light green.  The two kinds together on a plate, red and green with white sugar coating, oooooh, so pretty!

RED VELVET CRINKLE COOKIESIMG_1812

INGREDIENTS:

  • 6 Tablespoons butter, melted
  • 2 large eggs
  • 18.25  oz. box Red Velvet Cake Mix
  • 1/2 cup powdered sugar

DIRECTIONS

  • Preheat oven to 375 degrees.  Line 2 cookie sheets with a silicon mat or parchment paper.  Place powdered sugar in a shallow bowl and set aside.
  • In a large bowl, combine butter, eggs and red velvet cake mix until there are no large lumps left.
  • Roll dough into 1 inch balls ( about 1 Tablespoon worth of dough.) and roll in powdered sugar.
  • Roll balls of dough in powdered sugar.

    Roll balls of dough in powdered sugar.

  •  Place on cookie sheets, leaving about 2 inches for spreading.
  • Place on cookie sheets and allow room for spreading.

    Place on cookie sheets and allow room for spreading.

  • Bake for 8 – 10 minutes, or until the tops have cracked and they look set ( the centers will still be gooey)  Let sit for 5 minutes and then transfer to a cooling rack.
  • Place on a cooling rack to cool.

    Place on a cooling rack to cool.

  • May be stored in an air-tight container for up to 5 days.
Good on their own, but better with vanilla ice-cream.

Good on their own, but better with vanilla ice-cream.

These cookies are wonderful served with some vanilla ice-cream.

SOURCE:   Duncan Hines.com

Red Velvet “Soda Can” Cupcakes

The end of June and beginning of July has been a very busy time with parties to celebrate various milestones within our family and  with friends.  I’ve already told you about my granddaughter’s graduation party and what I baked for that.  Today’s blog is about cupcakes that I made for a friend’s 20th anniversary in professional practice; and  since it is right around the Fourth of July, I went with the Patriotic theme.

I have been reading recently in some of the blogs I follow about a quick way to make a cake or cupcakes using nothing more than a boxed cake mix and a can of soda.  Really?  That’s what I said!  So I tried it and found out they come out really moist and kind of chewy;  The texture is not as fine as a cake’s, but for a cupcake I really liked that.  The cake and soda combo I used was Red Velvet Cake Mix and Cherry Coke.  I think it will be fun to try some other flavor combinations such as lemon cake with Sierra Mist or lemon and lime soda. So many possibilities.  If you haven’t heard about this until now, try it.  It’s a novel idea whose time has come.

For the frosting on my cupcakes, I wanted white, so I made a simple cream cheese and butter cream frosting, piped on with a large star decorating tip.  Then I sprinkled them with a “stars and stripes” sprinkle mix and topped each one with a tiny flag.  So Cute!

This is all you need:  a boxed cake mix and an 8 oz can of room temperature soda.  I poured that amount from a full-size bottle, because I couldn’t find the cans.

This is what it looks like when you start to mix it up.

Use a whisk to mix it up, working out most of the lumps.

Line muffin cups with liners and fill 1/2 – 2/3s full. Do not overfill.

After baking. I got a total of 17 cupcakes, could have gotten 18, by making them a tad bit smaller.

FROSTING:

4 ounces cream cheese

6 tablespoons butter

2 cup confectioners’ sugar

To make the frosting, put the cream cheese and butter in small bowl of mixer and blend together to cream.  Sift in the sugar and continue beating until smooth and creamy.  If you plan to pipe it on with a decorating tip, it needs to be quite stiff.   I refrigerated my frosting a bit after mixing just to get it stiff enough to decorate with.  Unless you are serving the cupcakes right away, it is wise to refrigerate them to prevent frosting melt in this warm weather.

Really Cute! They tasted as good as they looked.

SOURCE:  Thanks to Cookiesandcups.com

Have a happy and safe Fourth of July, everyone.