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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

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This recipe for Red Velvet Cupcakes with Cream Cheese Frosting, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Edge
Added: Saturday, March 28, 2009


For cupcakes:
2 1/2 c. flour
1 1/2 c. sugar
1 t. baking soda
1 t. salt
1 1/2 T. cocoa powder
1 1/2 c. vegetable oil
1 c. buttermilk, room temperature
2 large eggs, room temperature
2 T. red food coloring
1 t. white distilled vinegar
1 t. vanilla extract

For the frosting:
8 ounces cream cheese
1 stick unsalted butter, softened
1/2 t. vanilla
2 c. sifted powdered sugar

Garnishes: pecans, fresh raspberries, fresh strawberries

Preheat the oven to 350 degrees; 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 filling to about 2/3rds. Bake 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.

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.

Frost the cupcakes with a butter knife or pipe it on with a big star tip. Decorate each cupcake with your choice of chopped pecans, a few fresh raspberries, or a bright red strawberry.
For a child's birthday party, these look nice sprinkled with decorative red sugar and a candle on each one.

Personal Notes:
Personal Notes:
These cupcakes are my son Alex's favorites! One bite and they'll probably be your favorites too.
I originally found this recipe on Food Network.com, courtesy of Paula Deen.




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