Red Velvet Cupcakes

Ingredients:

• 1 box white cake mix (2-layer size)
• 1 box (4-serving size) instant vanilla pudding mix
• 4 large eggs
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon white vinegar
• 1 cup milk
• 1/2 cup vegetable oil
• 2 ounces red food coloring
• **Cream Cheese Frosting**
• 4 ounces butter, softened
• 8 ounces cream cheese, softened
• 1 tablespoon vanilla extract
• 1 box (1 pound) confectioners' sugar
• 1 cup chopped pecans

Preparation:

Combine the cake mix, pudding mix, oil, eggs, cocoa, vinegar, oil, and food coloring; beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times. Grease and flour 2 cupcake tins/mold or use cupcake liners. Distribute the batter evenly among each well. Bake at 350° for 20 to 25 minutes or until the cupcakes springs back when lightly touched in the center. Cool on racks.

Frosting: Beat the butter butter and cream cheese until smooth and light. Add vanilla and confectioners' sugar; beat until smooth. Spread frosting over tops of each cupcake and sprinkle with nuts if desired. Frosting is optional for these three-bite indie treats.