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Cupcakes

Red Velvet Smore Cupcakes

Dawn Lowery Recipe shared by:
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A new take on a campfire favorite. A moist Duncan Hines red velvet cupcake with a sprinkling of mini chocolate chips mixed inside. Add a heaping mound of smooth and creamy Duncan Hines cream cheese frosting, a dash of crushed graham crackers, a few mini chocolate chips and mini or regualr sized marshmallows.

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Ingredients

  • Cupcakes:
  • 1 Box Duncan Hines Red Velvet Cake Mix
  • 3 Eggs
  • 1/3 cup oil
  • 1 1/4 cups water
  • 1/4 cup powdered sugar
  • Topping:
  • 1 can Duncan Hines cream cheese frosting (or two cans if you love a lot of frosting!)
  • 4 graham crackers crushed
  • 3/4 cup mini chocolate chips
  • 1/2 cup mini or regular sized mashmallows.

Baking Instructions

  1. Using a handmixer on low combine cake mix, eggs, oil, powerderd sugar, and water according to the Duncan Hines Red Velvet cake mix package. Add 3/4 cup mini chocolate chips and mix lightly. Spoon cake batter into cupcake pans which are lined with cupcake liners. Fill each caupcake liner about ½ full. Bake at 350 degrees for 10-12 minutes or until the tops of the cupcake spring back when touched. Remove from cupcakes from the oven and immediately place them on a drying rack to cool. When thoroughly cooled, top each cupcake with a generous amount of Duncan Hines cream cheese icing. Follow up with a sprinkle of finley crushed graham crackers, mini chocolate chips, and adorn with marshmallows.

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Tips

easy bake eat brownies

easy bake eat brownies

to save time and a mess. I put the brownie mix into cupcake papers in cupcake tins and cook them like that . easy serve and delicious every time.


Lemony Lemon Cupcakes

Lemony Lemon Cupcakes

While making Lemon Cup Cakes, I wanted to make the cup cakes more of a lemon taste. So, instead of using 1 and 1/4 cups of water, I used one cup of water and 1/4 cup of lemon juice. I squeezed three medium size lemons, and poured the jucie into a 1/4 cup, then into the Lemon Mix. The results were surprizing!!! Everyone, raved about the lemon taste so much, that I had to make an additonal 24 cupcakes for the first 24 were gone in 15 minutes. We had 12 guests that morning for breakfast!!!





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