INGREDIENTS
1 package (500 grams) red velvet cake mix
¾ cup water
½ cup vegetable oil
2 eggs
1 package (250 grams) of cream cheese, cold and cubed
½ cup unsalted butter, softened and cubed
½ cup white chocolate chips
1/3 cup icing sugar, sifted
1 tsp pure vanilla extract
1 tbsp festive coloured sprinkles
INSTRUCTIONS
Preheat oven to 350° F. Line 12 muffin cups with paper liners.
Place cake mix in bowl of a stand mixer with paddle attachment (an electric hand mixer can be used in place of a stand mixer).
Add water, oil and eggs. Beat on low speed for 30 minutes. Scrape down side of bowl. Beat on medium speed for one minute or until smooth.
Divide batter evenly among prepared muffin cups. Bake in centre of oven for 18-19 minutes, or until a toothpick inserted in the centre comes out clean.
Remove from oven and let cool for 10 minutes before removing from muffin pan. Transfer to wire rack to cool completely.
In the meantime, place cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for 20 to 30 seconds or until thickened and smooth.
Place chocolate chips in glass microwave-safe bowl or measuring cup. Heat in microwave on high for 10-15 seconds. Stir. Heat for another 10-15 seconds or until completely melted. Pour into bowl with cream cheese mixture. Beat on low speed for 30 seconds or until mixed through. Scrape down side of bowl. Beat on medium-high speed for one minute or until light and creamy.
Add icing sugar and vanilla. Beat on low speed for one minute or until smooth. Scrape down side of bowl. Beat on medium-high speed for 40-60 seconds or until light and creamy.
Transfer icing to a piping bag fitted with a medium star tip (icing can be spread onto cupcakes if you don't have a piping bag).
Pipe evenly onto cooled cupcakes and garnish with sprinkles. Serve immediately or store in an airtight container in the refrigerator for up to 12 hours.
