So I know Valentine’s Day was a week ago — but in typical Meg fashion, I came down with a terrible cold the day on Feb. 15. Getting sick this time of year is sort of my M.O., though I’m thankful I was sick the day after and not the day of. I would have shared this recipe last week if I hadn’t been coughing loud enough for all of Southern Maryland to hear.
I don’t know anyone who isn’t crazy about red velvet cake — and as we recently celebrated a day of love and all things pink and red, making up a batch was a no-brainer. But I wanted something a little different, which is how I wound up adding one simple (but delicious) ingredient: cheesecake-flavored Jell-o pudding mix.
If you’re looking to spice up your next red velvet concoction, adding dry pudding mix is an easy way to introduce new flavors. Though it’s probably like sipping a Diet Coke while eating an entire bucket of buttery popcorn, These were a moist, creamy hit. I decorated them for V-Day, of course, but they would be a nice addition to any table.
Red Velvet Cheesecake Cupcakes
1 package red velvet cake mix
3 large eggs
1 1/4 cups water
1/3 cup vegetable oil
1 box (3.4 oz) Jell-o instant pudding, cheesecake flavored
Frosting of your choice
Pre-heat oven to 350 degrees F and place 24 cupcake liners in pans. In a large bowl, add cake mix and instant pudding; lightly stir. Add wet ingredients and mix until well-blended. Spoon into pans. Bake for 19-22 minutes or until toothpick inserted into center comes out clean. Cool, then frost with frosting of your choice (I’d go for cheesecake-flavored!). Decorate as desired.