Red Velvet Puffcake
Our Plentiful Pantry Red Velvet Pound Cake Mix (#2469) is an old fashioned classic. It’s moist and decadent with a hint of chocolate. Just add butter, water, and an egg to bake this moist, decadent classic. It also makes great cupcakes! But, we wanted to take it up a notch for the holidays, so we stuffed these cupcakes with a belgian cream puff. These moist cupcakes are finished off with smooth cream cheese icing and red velvet crumbles. They’re incredibly easy to make, and would be a fun activity during Christmas break. But, they could also work year-round for Valentine’s Day, The Fourth of July, and even Halloween. Just change up the sprinkles on top!
If you’re looking for a Christmas recipe, try these:
- Top with red, white and green sprinkles.
- Make Santa hats by placing a strawberry, stem-cut side down, on top of the icing. Add an additional dot to the tip of the strawberry for the pom pom.
- Sprinkle crushed peppermint on top.
Moist and decadent red velvet cupcakes stuffed with a Belgian cream puff and topped off with smooth cream cheese icing.
Red Velvet Puffcake
- 1 box Plentiful Pantry Red Velvet Pound Cake Mix (#2469)
- 1 cup water
- 3/4 cup Kirkland Salted Sweet Cream Butter (#1723), melted
- 1 egg
- 12-18 Delizza Belgian Mini Cream Puffs (#1350)
- Janey Lou’s Cream Cheese Icing (#8388)
- First, whisk together the water, butter, egg and pound cake mix. Lumpy is okay.
- Then, line a Norpro Muffin Pan (#2827) with Standard Wax Baking Cups (#1646). Use a Crestware Scoop (#3838) to fill each well halfway, then add a cream puff. Add more batter until 3/4 full.
- Next, bake for 325F for 23-26 minutes, or until a toothpick comes out of the center clean. Be careful to not puncture the cream puff when checking.
- Allow to cool completely, then add cream cheese icing to a Bag and pipe onto the cupcakes. Enjoy!
- Optional: leave one well without a creampuff in the center, and use it to crumble on top of each cupcake after it is frosted.
Yields: 12 large or 18 medium cupcakes