Red Velvet Cupcake

Preheat oven to 350F/177C. Grease and line 3 oz muffin tins. Set aside.
In a bowl, combine mix, oil, water and eggs. Mix until well blended.
Scoop batter onto prepared muffin tins until ¾ full.
Bake for 15-18 minutes or until cupcake is set.
Cool the cupcakes before piping the colored icing.
Once the icing already piped in your cupcakes, put your desired Christmas toppers.

Bring sugar and water to a boil and wait until it spins a thread (about 5 minutes boiling/ 245°F)
In a mixer bowl, beat egg whites with cream of tartar until soft peaks form.
Slowly pour in the syrup in a steady stream into the egg whites and gradually beat until slightly cooled and stiff enough to hold its shape.
Add vanilla for flavoring.
Divide and tint the icing according to the desired Christmas colors.
Place colored icing in a piping bag with desired piping tips. Set aside for later use.
Pipe on cakes or cupcakes.