Katie Rousonelous a local Madison, WI resident was recently announced Grand Champion of the Duncan Hines Red Carpet Cupcake Challenge. Katie’s prize-winning recipe for Red Carpet Glamour won her a trip for two to Los Angeles, California and two seats to Fans in the Stands, the best seat in the house for all the red carpet excitement in anticipation of the Primetime Emmy Awards. She will also have her cupcake creation sampled by the Emmy Award nominees and guests who will all be in attendance at this year’s Performers Nominees Reception on August 27th. Over a quarter of a million people voted for the recipes they liked and that is how Katie’s recipes was able to make it into the Top 10 and then it was voted number ONE by the panel of judges!
Thanks to Pinnacle Foods and Duncan Hines, I am able to share this award winning recipe with you.
Ingredients
Cupcake Batter
1 pkg Duncan Hines® Red Velvet Cake Mix
1 1/4 cup water
1/3 cup vegetable oil
3 large eggs
3 tsp Raspberry flavoring
1/2 c Sour Cream
Chocolate Ganache Filling
4 oz bittersweet chocolate
1/2 c heavy cream
1 tbs confectioner sugar
Vanilla Bean Frosting
1 Container Duncan Hines Buttercream Frosting
1 vanilla bean, split lengthwise and insides scraped out
1 tsp vanilla extract
4 oz. Cream Cheese
Instructions
1. Add the ingredients for filling in a medium microwave safe bowl. Heat until mixture is warm (20-30 seconds on high) Whisk until smooth, put in refrigerator to stand until just chilled, no longer than 30 minutes.
2. Preheat oven to 350°F. Grease muffin pans or line with paper baking cups.
3. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Then add sour cream and raspberry flavoring. Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.
4. Place one rounded teaspoon of filling on the top of each cupcake.
5. Bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.
6. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
7. To make the frosting, add the canned frosting, cream cheese, vanilla bean, and vanilla extract together. Beat until mixed, about 1 minute.
Refrigerate frosting for 30 minutes. Frost and decorate cupcakes as desired.
