Red Velvet Cupcake

What you'll need

Directions

WORKING METHOD

Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Pipe approximately 1 oz of icing on top each cupcake using a large open tip.  Finish each cupcake with a maraschino cherry and jumbo red heart decorettes.

Additional Info

Chef Tips

To make pretty cherries that won’t stain your decorations, drain the maraschino cherries before using.  Add the desired amount in a strainer. Place a glazing rack on a sheet pan and spread cherries over. Let sit until just dry.

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Red Velvet Cupcake

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