Red Velvet Cookie Cups

Bloggers Adam and Joanne Gallagher from Inspired Taste add some whimsy to your next get-together with this Red Velvet Cookie Cups recipe.

  • prep time 20 min
  • total time 1 hr 30 min
  • ingredients 7
  • servings 48

Ingredients

2
packages Pillsbury® Ready to Bake!™ refrigerated sugar cookies
1
box devil's food cake mix with pudding in the mix
1
cup water
1/2
cup vegetable oil
3
eggs
1
bottle (1 oz) red food color
2
containers (12 oz each) cream cheese whipped ready-to-spread frosting
  • 1 Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
  • 2 Bake 12 to 15 minutes or until light golden brown.
  • 3 Using end of wooden spoon, carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely.
  • 4 Meanwhile, in large bowl, beat cake mix, water, oil, eggs and red food color with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat).
  • 5 Fill each cooled cookie cup 3/4 full with cake batter.
  • 6 Bake 15 to 20 minutes longer or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling racks. Cool completely, about 30 minutes.
  • 7 Frost tops of cookie cups with frosting.
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