Red Velvet Cupcakes
Recipe courtesy of Allrecipes.com
Ingredients
For the cupcakes
- 1-1/2 cups white sugar
- 1/2 cup butter
- 2 large eggs
- 1 cup buttermilk
- 1 fluid ounce red food coloring
- 1 tsp vanilla extract
- 1-1/2 tsp baking soda
- 1 tbsp distilled white vinegar
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp salt
For the cream cheese frosting
- 1 pound cream cheese
- 1 cup butter
- 4 tsps vanilla extract
- 2 quarts confectioners' sugar
Instructions
- Preheat the oven to 350 °F.
- Grease two 12-cup muffin pans or line with 20 paper baking cups.
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk, red food coloring and vanilla. Stir in baking soda and vinegar.
- Wash hands with soap and water after handling raw eggs.
- Combine flour, cocoa powder and salt. Stir into the batter just until blended.
- Wash hands with soap and water after handling raw flour.
- Don’t eat raw dough or batter.
- Spoon batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, about 20 to 25 minutes.
- While the cupcakes are baking, make the cream cheese frosting. Gather all ingredients. Beat cream cheese, softened butter, and vanilla together in a large bowl with an electric mixer until light and creamy. Gradually beat in confectioners' sugar until smooth.
- Let the cupcakes cool in the pan set over a wire rack.
- When cool, arrange the cupcakes on a serving platter and frost with cream cheese frosting.