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.

SOURCE

Cupcake

Grandmother Paul’s Red Velvet Cake

Ingredients:

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2   eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 cup melted marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 8-ounce package of cream cheese

 

Directions

Preheat oven to 350 degrees. Beat eggs; add sugar.  Mix cocoa and food coloring.  Add butter and egg mixture; mix well.  Sift together flour and salt.  Add to creamed mixture alternately with buttermilk.  Blend in vanilla.  In a small bowl, combine soda and vinegar and add to mixture.  Pour into three 8-inch round greased and floured pans.  Bake for 20 to 25 minutes, or until tests done.

Icing:

Blend cream cheese and butter. Add marshmallows and sugar and blend.  Fold in coconut and nuts.  Spread between layers and on top and sides of cooled cake.

Servings: 16 to 20 servings
Prep Time: 20 min
Cook Time: 25 min
Difficulty: Moderate

SOURCE: Grandmother Paul's Red Velvet Cake

NOTES: This recipe may be a little harder to pull off, but it's definitely worth it!  It's especially lovely on a lazy Sunday at home. =)