Ruby Slipper Cupcakes
Ruby slipper cupcakes are just like the classic ruby slipper bundt cake made with a moist yellow cake that has layers of cherry or raspberry Jell-O gelatin flavoring in the middle and topped with whipped cream.
Equipment
Ingredients
Ruby Slipper Cupcakes
- 1 Yellow Box Cake Mix
- 1 cup Sour Cream
- ½ cup Water
- 2 Large Eggs
- ¼ cup Canola or Vegetable Oil
- 3 ounces Cherry or Raspberry Jell-O Gelatin Powder
Whipped Cream Frosting
- 2 Envelopes Dream Whip Powder Mix 2.6 ounce Box
Instructions
Ruby Slipper Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line muffin pans with 24 cupcake liners.
- In a large mixing bowl beat together eggs, water, sour cream, and cake mix with a hand mixer for 2 minutes until smooth.
- Add 1 tablespoon of batter to each cupcake liner. Spread the batter with the back of a spoon so that it’s covering the entire bottom of the liner.
- Carefully sprinkle ⅛th of a teaspoon Jell-O gelatin powder into the center of batter in each liner. Add ½ tablespoon batter on top of the Jell-O gelatin powder so that it’s completely covered. Repeat x1 the layering of ⅛th teaspoon of Jell-O powder in the center followed by another ½ tablespoon of batter and ensure each cupcake does not have powder showing.
- Place in the oven and bake for 12-15 minutes until they are lightly golden and the tops spring back when lightly touched.
Whipped Cream Frosting
- Make the whipped cream frosting according to the Dream Whip package directions. Frost the cupcakes once they've fully cooled. Store decorated cupcakes in the refrigerator for up to 3-4 days.
Nutrition
Calories: 234kcalCarbohydrates: 41gProtein: 1.6gFat: 7gSaturated Fat: 1.9gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 152mgSugar: 11.1g