Cream Cheese Frosting:
6 oz cream cheese; room temp
1 cup butter; room temp
4 tsp vanilla
5 cups powdered sugar
milk (if needed)
Beat cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar, beating well. If frosting is too thick add milk 1 Tbsp at a time until creamy.
Boxed cake mix, you say??? ABSOLUTELY. Cakes from scratch are not my specialty. I generally don't even like the taste of boxed mixes, but this Red Velvet is a winner. Canned frosting is something, however, I have to pass on...especially when there is a cream cheese frosting as fabulous as this one.
These cupcakes were my offering for a fun bake sale. They were a hit. Worth every fake dollar that was spent on them!
The frosting recipe is doubled here because when you use a piping bag & a large tip to frost with it uses more frosting. What a shame, huh? There was a little extra left over and if you have never tried frosting on graham crackers...you just haven't lived life to it's fullest.
I used the cooking tongs to lower the cupcakes into the cellophane bags. Great tip!