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Red Velvet Cupcakes

I have the cupcake fever.  I had "Red Velvet Cupcakes" for the first time ever and I'm in love.  I know, I know, where have I been?  Well, it has never caught my eye before, until now.  After I tried it, I wanted to make some for the family, so I found Paula's recipe over at the Food Network and I had to try it !

Paula Deen's recipe calls for 1 teaspoon of cocoa powder, but the chocolate is what I loved about the cupcake, I added a bit extra to mine.


My little helper (my four year old)  loves that they are so red.  He helped mix the batter and pour it into the  Nonstick Bakeware Muffin Pan.

Red Velvet Cupcakes

Although the recipe includes a "make it yourself cream cheese frosting",  I already had on hand Duncan Hines Creamy Home-Style Frosting, it is just as good and already made.

Oh yum!  
I think I may make these for Christmas, but next time I will add white chocolate shaving on top.  Yummy!

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.

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