Shortcut Red Velvet Cupcakes

We here in L.A. are spoiled with delectable cupcakes in the Red Velvet department from Beverly Hills' Sprinkles and yummy brunch place Doughboys, but there ain't nothin' like homemade (or shortcut homemade).

This recipe came from much research and testing by my friend Lisa and me earlier this year in preparation for a surprise party for our mutual friend Stella. With Valentine's day just a few days away, we repeated the exercise for that red-tinged holiday for cute results -- mine taking the form of a self-sculpted broken heart cake that time. For Christmas this year, I recreated the recipe with another heaping of food coloring for red and green velvet cupcakes.

Delicious with both whipped cream cheese frosting (needs to be refrigerated to remain solid enough to hold up) or Sprinkles' recipe for cream cheese frosting.

Shortcut Red Velvet Cupcakes
(based on allrecipes.com's Red Velvet Cake III; contains alterations)

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1 ounce red food coloring (why, yes, that is a whole bottle)
1/2 cup vegetable oil
1 cup water
1 tablespoon distilled white vinegar
4 tablespoons unsweetened cocoa powder

Preheat oven to 350 degrees.

Line cupcake pan with paper liners.

Blend all ingredients, adding food coloring after everything else has been incorporated. Pour into cupcake pan.

Bake about 15 minutes for cupcakes, checking often.

Cool. Frost.

Makes about 23 cupcakes.