- 2
Ingredients
- Red Velvet Cupcakes:
- from Martha Stewart
- 2 1/2 cups self-rising flour
- teaspoon baking soda
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, lightly beaten
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 cup whole buttermilk
- 2 1/2 tablespoons red food coloring
- Cream Cheese Frosting:
- (for 2 dozen normal sized cupcakes)
- 1 stick butter
- 8-oz cream cheese
- 3 cups sifted confectioner's sugar
- 1 tsp pure vanilla extract
Preparation
Step 1
1. Preheat oven to 350 degrees. Line two cupcake tins. Set aside. In a medium bowl, sift together flour and baking soda. Set aside.
2. In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.
3. Divide batter among cupcake tins; each about 2/3 full. Bake until a cake tester inserted into the middle comes out clean, about 18-20 minutes. Remove the pans to a rack to cool.
4. When completely cooled, frosting with cream cheese frosting.
Frosting:
1. In a bowl of an electric mixer, beat butter and cream cheese until well mixed. Add vanilla extract. Sift in 1 cup of confectioner's sugar and beat until combined. Then sift in the remaining sugar and mix until consistency is smooth and thick, about 7 minutes.