RED VELVET CUPCAKES WITH FROSTING

RED VELVET CUPCAKES

I tried to use this recipe as a Barbie cake for Abagail's 2nd birthday. It did not work. It feel apart and the sides burned. But the inside tasted really good and the frosting is divine. So I would like to try them as cupcakes. Paula Deen suggest topping them with a strawberry or raspberry and chopped pecans.

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3-4 TBSP cocoa powder
• 1 cup vegetable oil
• 1 1/2 cups buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

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.

BUTTER CREME FROSTING

Used this for Abagail's 2nd year birthday cake. It was a 2 tier 9" cake. Makes a lot. Had quite a bit left over.

Update: This frosting is so so good dipped in strawberries and pecans.  Yum!

1 cup butter, softened

1# cream cheese, softened

1 tsp vanilla

4 cups powdered sugar

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.