Donna's Almost Homemade Red Velvet Cup Cakes

For Our Annual Super Saturday Craft's, Day the Relief Society provided lunch and dessert was pot luck. I decided to make red velvet cake but did not have enough time, so I opted for using a box mix, altered to be moist as home made. I topped it with easy roses made of the "original Heavenly Frosting" recipe I use on my Red Velvet Cake.

Ingredients:
1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
1 1/4 water
1/3 cup Crisco shortening- melted, instead of oil. This makes the cake moist like homemade.
3 extra large eggs

Directions:
Mix well and pour into 24 cup cake wrappers. Bake at 350 for 19-223 minutes, until toothpick comes out clean.

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Heavenly Frosting
This is the original frosting used on the red velvet cake.

Ingredients:
5 heaping tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup sugar
1 cup softened butter ( I have also used margarine or Crisco™ when I did not have butter)

Optional: 1 drop green food coloring

Directions:
Cook flour and milk in a sauce pan on the stove, stirring constantly; with a wire whisk until thickened, like a thick white cream sauce, or pudding. Cool mixture completely. Cream sugar and butter until light and fluffy, beat in vanilla and food coloring. Whip in cooled cooked mixture, on high speed until fluffy like whipped cream.

Easy Decorating:
#20 Star tip from Wilton (six slits)
12 In Wilton Decorator Bag
No coupler needed, just slip the star point down into the bag and out the hole. I use a bag that is already trimmed to use with a coupler.

Fill bag with Heavenly Frosting. Start in the center of the top of the cup cake, squeeze frosting through tip as you spiral outward, moving around the center, ending at the edge. This will make a quick shabby chic rose on the top of the cup cake, no rose pedal tip needed.