red velvet cupcakes # 2

By momofsixplus1

Ingredients

• batter
• 1 1/2 sticks(3/4 cup) butter, softened
• 1 1/2 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp each baking soda, salt and vanilla extract
• 2 large eggs
• 1 cup buttermilk
• 2 tbsp red food color(liquid)
• 2 tsp white vinegar
• 2 1/2 cups cake flour(not self rising)
• -----------------------------------------------
• frosting
• 2 bricks(8oz each) cream cheese, softened
• 1 stick( 1/2 cup) butter, softened
• 1 1/2 cups confectioners sugar
• 1 tsp vanilla extract
• red liquid food coloring

Preparation

Step 1

heat oven to 350. set out 24 standard muffin cups lined with foil liners.

to make batter: in a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. beat in eggs, one at a time, until blended, stir buttermilk, food color and vinegar in 2-cup measure until well blended. with mixer on low speed, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until blended. spoon a scant 1/4 cup batter into each cup.


bake 20-25 minutes. cool completely
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to make frosting; beat cream cheese and butter in medium bowl with mixer on medium speed until smooth and creamy. on low speed, add confectioners sugar and vanilla. increase speed to high and beat until smooth and fluffy. for cupcakes of varying colors, split frosting in half into separate bowls and add red food coloring to one bowl until desired color is achieved.

frost cupcakes. refrigerate until serving