Red Velvet Cupcakes With Peppermint Frosting *edit
And easier to read (and make version) due to "poorly written" directions of the last one
Red Velvet Cupcakes with Peppermint
White Chocolate Frosting
1 package German chocolate cake mix
1 package vanilla instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 bottle red food coloring
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Line cupcake pans with foil liners. Blend cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large bowl at low speed until moistened (about 30 seconds). Continue to beat at medium speed for 2 minutes, folding in the chocolate chips. Pour the batter into cupcake pans and bake for 19 to 22 minutes.
After the cupcakes are done, let them cool on a wire rack for 5 minutes. Carefully remove the cupcakes from the pans and cool for an additional 15 minutes before frosting. Yields 24 cupcakes.
12 ounces of white chocolate vanilla almond bark
8-ounce package cream cheese
1 stick butter
2 teaspoons peppermint extract
4 cups confectioners’ sugar
3/4 cup crushed peppermint candy
Melt the white chocolate in a double boiler or microwave, stirring until smooth. Set aside to cool.
Combine cream cheese with butter in a large mixing bowl, blending at a low speed. Gradually add in melted chocolate, extract and sugar, blending until all ingredients are combined. Beat at medium speed until frosting is fluffy. Fold in the crushed peppermint candy. This is more than enough to frost 24 cupcakes generously!