I have been on a cupcake kick lately- and red velvet is my FAVORITE! In case you would like to try these yummy treats for yourself, here is the recipe (adapted from a Better Homes and Gardens recipe):
Red Velvet Cupcakes
3/4 c. Butter, softened
1 1/2 c. granulated sugar
1/3 c. cocoa
1 tsp each of salt and baking soda
2 tsp vanilla extract
2 large eggs
1 cup buttermilk
2 Tbsp liquid red food color
2 tsp white vinegar
2 1/2 c. cake flour (not self-rising)
Cream cheese frosting:
2 (8 oz.) blocks of cream cheese, softened
1/2 c. butter,softened
1 1/2 c. powdered sugar
1 tsp. vanilla
Sprinkles!!!!
Heat oven to 350. In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt, and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food coloring, and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until blended. Fill muffin tins about 2/3 of the way full and bake about 15-18 minutes for mini cupcakes, 20-25 minutes for regular size.
Don't forget the fabulous frosting! First, beat the cream cheese and butter in a mediium bowl with mixer on medium speed until smooth and creamy. On low speed, add the powdered sugar and vanilla. Increase the speed to high and beat until smooth and fluffy. Frost cupcakes and add sprinkles (this is important!) Refrigerate until serving. Dive in- I DARE you to try to just eat one!
