If you guys know me, you know that I’m a “made from scratch” home baker. But what I also know is that many people, specially new bakers, feel more comfortable using store-bought mixes for making cakes or cupcakes. And since I happen to see that cake mixes were on sale, I thought I would show you how to make Red Velvet Cupcakes using box cake mix hack.
Keeping a boxed cake mix on hand ensures you’re always ready to bake up a sweet treat. It’s not just about saving time but having the essentials ready to go. But while it provides the base, don’t forget you’ll still need to add perishables like eggs, milk, and oil.
For some people, it’s about the safety of knowing the mix is pre-measured and has all the right ingredients in there already! So let’s take this apart and find out what the secrets are!
Now, there are a lot of variations for these cake mix hack. Some “doctored” recipes would even include pudding or even mayonnaise. But for this recipe I’m about to share, we’re keeping it very simple.
Here are some tips to take your box cake mix up a notch to make it taste bakery-fresh:
- Swap out water for milk: Go for whole milk if you have it, it gives your cake a denser texture and richer taste.
- Buttermilk upgrade: Use buttermilk instead of regular milk. Aside from flavor depth, it also keeps your cake moist.
- Add an extra egg: Amp up the richness and moisture by throwing in an additional egg or two yolks.
- Brewed coffee for chocolate cakes: Replace water with strong coffee to deepen that chocolatey goodness.
- Keep ingredients at room temp: For the best results, let your ingredients come to room temperature before mixing.
With these tricks, your boxed cake mix will taste like it came straight from a bakery!
This Betty Crocker Red Velvet Cake Mix has a light red color, unbaked. Once it’s baked though, it was a reddish brown color. You can add in some more red coloring to make it more vibrant if you like.
Using The Frosting Packets From the Box Cake Mix
You know what surprised me? Some boxed cake mixes now come with frosting packets (has it always been like that?). So, this red velvet cake mix had one, but I found it way too sweet, plus the consistency was more like royal icing than frosting. Had to do something about that!
So, I whipped up 250g of butter for 10 minutes until it was light and fluffy. Then, I added in the two cream cheese packets that came with the cake mix. And guess what? It turned out surprisingly yummy!
Try out this recipe and let me know what you think!
Red Velvet Cupcakes Using Box Cake Mix Hack
Equipment
- 1 Handheld or stand mixer
- 1 Mixing bowl
- 1 Spatula
- 1 Cupcake pan
- 12 Cupcake liners
- 1 Ice cream scoop (optional)
- 1 Piping bag You can also use a Ziplock bag
- 1 Piping tip (optional)
Ingredients
For the Cupcakes
- box Red Velvet Box Cake Mix (465g) I used this Betty Crocker one
- 2 pcs Eggs, room temperature Basically add one more than what the box says
- 1 cup Whole milk, room temperature
- 1/2 cup Oil I used canola oil
For the Frosting
- 250 g Unsalted butter, room temperature
- 2 packets Cream cheese frosting from the box cake mix
Instructions
Make the Cupcakes
- Preheat your oven to 350°F or 175°C.
- Place all the cupcake ingredients into the mixing bowl.(See Note 1)
- Mix only until everything is combined. Be careful not to overmix because it will make your cupcake dry.
- Scoop the batter into your cupcake liners. Fill them up only until 3/4 full.
- Bake for 15-19 minutes. At 15-minute mark, do the toothpick test to check the doneness. A few crumbs on the toothpick is fine, as long as isn't wet.
- Let the cupcakes cool completely before frosting. (See Note 2)
Make the Frosting
- Using the paddle attachment of your mixer, mix the butter for 10 minutes. This will make the color lighter, and the consistency a bit airy.
- Add the 2 packets of cream cheese frosting. (See Note 3)
- Mix for another 5 minutes.
Assembly
- Cut the end of the piping bag and insert the piping tip. (See Note 4)
- Place your frosting into the piping bag.
- Frost your cooled cupcakes. (See Note 5)
Notes
- This cupcake mix results in a reddish brown cake. So if you want to make it more red, drop some coloring with the rest of the ingredients before mixing.
- While the cupcakes are still warm, I cover the the cupcake pan with cling wrap to seal the moisture. This will help keep your cupcakes nice and moist as they cool down.
- If you want a more colorful frosting, add the food coloring when you add the cream cheese frosting packets.
- If you don’t have a piping tip, just cut the piping bag’s tip or one bottom corner of your Ziplock. Do this though AFTER you fill the bag with frosting.
- You are likely to have extra frosting. You can keep it in a sealed container in the fridge for up to 2 weeks.
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One response to “Red Velvet Cupcakes Using Box Cake Mix Hack”
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I made these last Thursday night, to take in to work for a co-worker’s birthday treat. I made them as mini-cupcakes, I find that size much more manageable to eat 🙂 They were amazingly delicious!
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