::Red Velvet Cupcakes::


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Let me first tell you, that little helper of mine couldn’t wait to get his hands on one of them. (Can’t ya tell)? How could you not want a cupcake though? Especially one with a nice cream cheese based frosting dolloped on the top? I know I couldn’t resist. Sorry to all those on the New Year resolutions of healthy eating…but hey, that’s what working out is for right??

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So yes. Red velvet cupcakes. That is what we baked in the kitchen today. It made me think of Valentines day already…I am going to hashtag only once for no complete reason…#howcrazyamI??? I just can barely believe we are in the mid of January already! Freezing cold over here…which I guess for us, it’s that time of year.

If you’re looking for an easy, yummy dessert to hand out…or make for yourself. Or your family. Or your significant other for Valentines day, here it is!

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Red Velvet Cupcakes

Yields: 24 cupcakes

Ingredients

  • 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
  • For the Cream Cheese Frosting:
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish

Directions:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Recipe adapted by Food Network

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