Red Velvet Cookie Cups

By srumbel

They start with a cake mix and come together fast. No need to chill the dough. Just mix it up, and scoop it in. These are the perfect little Valentine’s Day treats and would be great for a kid’s class party. With the cute conversation hearts on top of a fluffy bed of cream cheese frosting, these little Red Velvet Cookie Cups are hard to resist.
from twointhekitchen.com

Ingredients

• 1 box of red velvet cake mix. -I used Duncan Hines
• 2 eggs
• 6 T. melted butter
• 1 t. vanilla
• 1 t. corn starch
• 3/4 c. powdered sugar
• Frosting
• 1 8 oz. package of cream cheese, softened
• 4 TBLS butter, softened
• 1 t. vanilla
• 2 c. powdered sugar
• sprinkles
• conversation hearts

Preparation

Step 1

Pre heat the oven to 350 degrees
spray a mini muffin tin with baking spray
In a large mixing bowl, mix the cake mix, eggs, butter, vanilla, and corn starch together until well blended. Add in the powdered sugar and mix until fully incorporated.
USing a 1 or 1 1/2 inch cookie scoop or a spoon, fill each muffin hole about 3/4 of the way full.
Bake for 9-12 minutes. Do not over bake.
Set the pan on a cooling rack and, using the back of a melon baller or spoon, press indentations into the cookies. Allow to cool for 5 minutes before removing the cookies to a cooling rack to fully cool. About 30 minutes.
Make the frosting by creaming together the cream cheese, butter, and vanilla. Slowly add the powdered sugar and mix until well blended.
Using a pastry bag and tip, or a spoon, fill in the cookie cups with frosting and top each with sprinkles and a conversation heart. Makes between 30-35 cookies.