Ingredients: |
Ingredients: 2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring (liquid not gel)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
2- 8.0 oz. packages Philly cream cheese (softened)
2 sticks butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish.
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Directions: |
Directions:Preheat the oven to 350º 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 hand held 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 19 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick, it should come out clean if they are done. 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.
Enjoy! |
This recipe for Red Velvet Cup Cakes w/ Cream Cheese Icing is from