HELOISE Recipe for Red Velvet Cake is repeated

Dear Heloise: Just wanted to let you know that I have made your recipe for red velvet cupcakes on many occasions. I recently made orange velvet cupcakes in honor of the University of Tennessee's opening football game. Everyone brags about how good they are -- much easier than the original red velvet cake recipe. Cherry Zimmerman, via e-mail
Glad you enjoy them. For other readers who might have missed the red velvet cake recipe, here it is:
RED VELVET CAKE
1 (18.25-ounce) package yellow cake mix
2 tablespoons cocoa
5 large eggs
1/2 cup vegetable oil
1 cup buttermilk
2 (1-ounce) bottles red liquid food coloring
Cream Cheese Frosting
Beat cake mix and next five ingredients at low speed with an electric mixer for 2 minutes. Spoon batter evenly into 24 paper or foil-lined muffin cups, filling each two-thirds full; bake according to package directions. Remove from pans immediately and cool on wire racks.
Spread cupcakes evenly with cream cheese frosting. Yield: two dozen.
CREAM CHEESE FROSTING
1 (8-ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
21/4to 21/2 cups sifted powdered sugar
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Stir in vanilla, beating until mixture is blended. Yield: 2 cups. Heloise
Dear Heloise: Here's a hint to save money and resources: I hate having to use a whole paper towel to grease a pan. Instead, I take just a few minutes to cut down a few paper towels into fourths, or even sixths. I stack them neatly in a drawer near the stove, and they are there when I need them. Michelle Peterson, Rochester, N.Y.
Dear Heloise: When having waffles, English muffins or corn on the cob, I find the best way to butter them is with a liquid butter spray.
This leaves nooks and crannies intact - also kernels on the cob. Mildred Stanley, Jersey City, N.J.
Dear Heloise: I found a neat way to serve deviled eggs, and I thought I would share it with you. After I make the eggs, I set each one in a paper cupcake liner. This way, when people are filling their plates, it is easy to get hold of an egg or two. Works great, and everyone who has seen this thinks it is a great idea, too! Margie G., Marion, Texas
Want to make those little "devils" unique? Give this a try: Mix a small can of deviled ham into the yolk mixture, and then stuff the eggs as usual. This is a delicious addition and makes an old dish new! Let me know what you think, or if other readers out there have a special ingredient they add to deviled eggs.
Leftover filling is perfect on crackers for a snack for the cook before dinner! Heloise
XSend a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax: (210) HELOISE; e-mail Heloise@Heloise.com.
King Features Syndicate