1 box (18¼ ounces) German chocolate cake mix
2 large eggs
1 cup lowfat buttermilk
½ cup water
¼ cup vegetable oil
1 tablespoon cider vinegar
1 tablespoon red food coloring*
Cream Cheese Frosting, click here
Preheat oven to 350 degrees F.
Line a cupcake pan (regular sized) with cupcake papers or spray well with cooking oil spray. Set aside.
Pour cake mix into the large bowl of an electric mixer. Add eggs, buttermilk, water, oil and vinegar. Turn off mixer and add food coloring. Beat 2 minutes at high speed. Pour batter into prepared cupcake pan.
Place pan on middle oven rack, and bake 18 to 24 minutes or until a cake tester comes out clean. Let cool at least 30 minutes. Frost cooled cupcakes with Cream Cheese Frosting (click here).
This recipe's creator, Martie Leming of Raleigh, N.C., says: "I researched lots of old from-scratch recipes, identified the common attributes, merged the differences and recognized that I could alter a cake mix and get the same results.
"When I went looking, there weren't any current recipes in the easy places. I had to turn to the older cookbooks. Now you see Red Velvet Cakes everywhere."
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