from the kitchen of Chef Cyndee
| Amount | Unit | Ingredients |
| 1 | box | Red velvet cake mix or Devil’s food cake mix |
| 15 | oz | Cream Cheese |
| 1 | C | Powdered sugar |
| 2 | tsp | Vanilla extract |
| 2 | C | Cream cheese frosting |
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the red velvet or devil’s food cake batter.
- In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
- Divide the batter evenly among a lined muffin tin.
- Bake for 20 minutes, then cool.
- Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
- Enjoy!
 | Chef Cyndee Not only does our CSC team prepare all of our grab-and-go items on campus, the team prepares food for catering events and dining units with the ability to make any-size recipe from 4 people to over 500. We are providing a scaled-back, easy-to-make version of our Red Velvet Cupcakes. |