Red Velvet Cupcake

Red Velvet Cupcake


  • 1 pack MAYA Decadence Red Velvet Cake Mix 500g
  • 1/3 cup vegetable oil
  • 3/4 cups water
  • 3 pieces eggs
  • Prepared colored boiled icing


  • marshmallows
  • prepared different Christmas toppers

Boiled Icing Recipe:

  • ½ cup egg whites
  • 1 ½ cups sugar
  • 1/3 cup water
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla


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.

Boiled Icing Recipe – Gel food colors (red, green, blue etc.)

  • 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.


Yield: 16-18 cupcakes
Prep time: 10 minutes
Cook time: 30-40 minutes

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