Wednesday, April 10, 2013

Red Velvet Cupcakes

Nick and I watched the last session of General Conference at Nick's sister Allison's home.  After conference we had a thanksgiving feast (Allison's tradition for conference).  I volunteered to bring rolls and dessert.  I didn't decide what dessert to make until Saturday night and I didn't want to go back to the store so red velvet cupcakes it was (and it was a great choice)!

All the recipes I looked up for red velvet cake had tons of red food coloring!  First off I only had half a bottle of it and second I didn't really see that turning my tongue and teeth red was really necessary so I cut down on the food coloring and they were still pretty red and very delicious.  Oh, and the cream cheese frosting on top is to die for!

If your cupcakes usually burn on the bottom place muffin pan on top of jelly roll pan/ cookie sheet and then place in the oven.

2 1/2 c all-purpose flour
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
2 Tbsp cocoa powder
1 1/2 c canola oil
1 c buttermilk
2 large eggs, beaten
2 tsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

1/2 c butter, room temperature
8 oz cream cheese, room temperature
2 tsp vanilla extract
4 c powdered sugar

Preheat oven to 350 F.  Line 2 muffiin pans with cupcake liners.

In a large bowl mix together dry ingredients.  Make a well in the mixture and add the wet ingredients and mix until thoroughly combined.

Pour batter evenly into muffin tins (about 2/3 full).  Bake for 20-22 minutes until toothpick comes out clean.  Remove from oven and cool completely before frosting.

In a medium bowl beat butter, cream cheese, and vanilla with a hand mixer until smooth.  Slowly add sugar and beat until light and fluffy.  Place frosting in a pipping bag with a tip (1M) and top cupcakes with it.


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