Red Velvet Sundae Cupcakes, yum! What’s not to love about that? I created these moist and creamy, delectable gems for a dinner party recently and everyone loved them. They’re easy to make because you use a red velvet cake mix and they’re lower in calories and fat, because I used my lower calorie cake tip, instead of vegetable oil in the cake mix. So, here we go…let’s make these deliciously pretty cupcakes.
Make the cupcakes according to the instructions, then cool on a cooling rack. Tip: To save calories and for super moist cupcakes or cakes every time, use my lower calorie cake tip and toothpick tip.
Using the star tip, pipe on the buttercream frosting in a swirl pattern.
They’re almost done, we just need to add a drizzle of dark chocolate and put the cherries on top.
Melt the chocolate discs and pour it into a squeeze bottle.
Drizzle the chocolate back and forth over the buttercream frosting. Here’s a helpful tutorial on melting chocolate.
Drain the maraschino cherries in a strainer. Then blot each cherry on a paper towel to ensure there isn’t any cherry juice inside.
Next just place a cherry on top of each frosted cupcake. I think they look like little ice cream sundaes and they taste amazing! These Red Velvet Sundae Cupcakes are a super fun ending to any meal. So, go ahead and make a batch for someone special today!
We hope you try our Red Velvet Sundae Cupcakes and enjoy them as much as we do. If you make them, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!
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Our Red Velvet Sundae Cupcakes are super moist cupcakes with creamy buttercream frosting, that are drizzled with dark chocolate and a cherry on top!
- 16.5 ounce red velvet cake mix (1 box)
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil (I used my lower calorie cake tip, link below recipe)
- 1 batch best buttercream frosting
- 1 cup quality milk or dark chocolate, (I used dark chocolate)
- 10 ounces maraschino cherries, drained well (1 jar)
Make the cupcakes according to the instructions on the cake box, then cool them on a cooling rack.
Make the buttercream frosting and fill a Wilton Dessert Decorator Plus.
- Using the star tip, pipe on the buttercream frosting in a swirl pattern.
Melt the chocolate discs and pour it into a squeeze bottle. Drizzle the chocolate back and forth over the buttercream frosting. There's a link to a helpful tutorial on melting chocolate below recipe.
- Drain the maraschino cherries in a strainer. Then blot each cherry on a paper towel to ensure there isn't any cherry juice inside.
- Place a cherry on top of each frosted cupcake and they're ready to serve.
To save calories and for super moist cupcakes or cakes every time, use my
lower calorie cake tip and toothpick tip.
If using my lower calorie cake tip the cupcakes will bake a little faster, so check them 5 minutes before the recommended time.
Helpful links for making our Red Velvet Sundae Cupcakes:
- Lower calorie cake tip
- Best buttercream frosting
- Wilton Dessert Decorator Plus
- Tutorial on melting chocolate
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