So what’s the secret?
Other than the fact that they’re really really good, really moist, and REALLY filling? The recipe is semi-homemade… and my 10 year old found the recipe in a free Kraft recipe booklet, while browsing through our hometown market! And it’s so easy to make, she can do it!
2 oz. cream cheese, softened
1 1/2 cups sour cream
2 egg whites
1 pkg. red velvet cake mix (I love Duncan Hines… personal preference though!)
Heat oven to 350 degrees F.
Beat 2 oz. cream cheese, and sour cream in large bowl with mixer until blended.
(Mimi chose to do it by hand)
Add egg whites and cake mix; mix well.
Scoop into cupcake pans (I used the paper liners, but you can also spray the cupcake pan with cooking spray).
Bake 25 minutes, or until toothpick inserted in center comes out clean.
Cool completely before frosting.
Cream 1 pkg. (3 oz.) cream cheese with 1/4 cup butter. Add 3 cups powdered sugar, 1 Tbs. milk and 1/2 tsp. vanilla.
Beat until smooth.
Frost – and don’t forget the sprinkles!