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Red Velvet Cupcakes Recipe

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This recipe for Red Velvet Cupcakes, by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Fong


1 1/2 cups granulated sugar
2 1/2 cups cake flour
2 Tb cocoa powder
1 tsp baking soda
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk
2 large eggs
2 Tb red food coloring
1 tsp vanilla extract
1/2 tsp vinegar

Cream Cheese Frosting:
8 oz. cream cheese (one bar)
1/2 lb. unsalted butter, room temperature
2 cups confectioners' sugar
1 1/2 tsp vanilla extract
Decorative cupcake toppers of your choice (i.e.colored sugar)

Preheat oven to 325F. Line two 12-cup muffin tins with wrappers. Mix dry ingredients together. Pour wet mixture into dry and mix until combined. Fill tins 2/3 full with batter. Bake 15 to 20 minutes. Cool completely. For frosting, mix butter and cream cheese until smooth. Slowly mix in confectioners' sugar. Add vanilla extract. Frost cupcakes. Sprinkle with colored sugar or cupcake toppers.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Recipe is from Beth Pilar and Ellen Sternall, owners of the Manhattan bakery "How Sweet It Is."
I didn't know how much I liked Red Velvet cake until I tasted these cupcakes.




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