Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients:
Cupcakes:
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
Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
- Preheat oven to 350 ̊ F and line two 12-cup cupcake pans with cupcake papers.
- Beat the oil, buttermilk, eggs, food coloring, and vinegar together until well mixed.
- Sift all the dry ingredients, flour, sugar, baking soda, salt, and cocoa powder, together in a separate medium sized bowl.
- Add the dry ingredients into the wet mixture that was made in step two, beating well after each addition.
- Fill each cupcake cup until it is about 2/3 full.
- Bake in the oven for 20-22 minutes or until a toothpick can be inserted into the center of the cupcake and come out clean.
- After baking, remove cupcakes from the oven and allow them to cool.
- In a large bowl, beat together all ingredients with a handheld mixer until the frosting becomes light and fluffy. Over-whip the frosting just a bit for a rich but extremely light frosting.
- Frost cupcakes with as much frosting as desired.
- Enjoy!
Meg Kirchner is a a writer for “The Patriot” and jcpatriot.com