Red Velvet Cupcakes with
Cream Cheese Frosting
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or
strawberries, for garnish
Directions
Preheat the oven to 350 degrees F.
Line 2 (12-cup) muffin pans with
cupcake papers.
In a medium mixing bowl, sift
together the flour, sugar, baking
soda, salt, and cocoa powder.
In a large bowl gently beat
together the oil, buttermilk,
eggs, food coloring, vinegar,
and vanilla with a handheld
electric mixer.
Add the sifted dry ingredients
to the wet and mix until
smooth and thoroughly combined.
Divide the batter evenly among
the cupcake tins about 2/3 filled.
Bake in oven for about 20 to 22
minutes, turning the pans once,
half way through.
Test the cupcakes with a
toothpick for doneness.
Remove from oven and cool
completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat
the cream cheese, butter and
vanilla together until smooth.
Add the sugar and on low speed,
beat until incorporated.
Increase the speed to high and
mix until very light and fluffy.
Garnish with chopped pecans and
a fresh raspberry or strawberry.
Cook's Note:
Frost the cupcakes with a butter
knife or pipe it on with a big
star tip.
Recipe courtesy Paula Deen
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