Red Velvet Cupcakes with Cream Cheese Frosting

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These were nice and simple with a cute red color for the holidays.  If you want to make these ahead of time, you can bake them and freeze them (unfrosted) using these directions: http://www.christineiscooking.com/2011/07/freezer-burn-saving-your-food-without.html

Makes approx 24 cupcakes

Ingredients:
1 stick (1/2 cup) salted butter

1 1/2 cups white sugar

2 eggs

1 cup buttermilk

1 ounce red food coloring

1 teaspoon vanilla extract

1 1/2 teaspoons baking soda

1 tablespoon distilled white vinegar

2 cups all-purpose flour

3 tablespoons of unsweetened cocoa powder

3/4 teaspoon salt

Preheat oven to 350 degrees and line 2 cupcake / muffin pans with paper baking cups. 

In a large bowl, beat the butter, sugar and eggs with an electric mixer until light and fluffy. Mix in buttermilk, food coloring, vanilla, baking soda and vinegar. In a separate bowl, combine the flour, cocoa powder and salt and then stir into the batter just until blended. Spoon the batter into the baking cups filling 1/2 way (filling these 1/2 way will make them rise just to the top which is perfect for frosting)

Bake in the preheated oven for 18 minutes. Frost after completely cooled.  I always use this frosting recipe and added a package of cream cheese as indicated. http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html 

I frosted these cupcakes as shown above using a #32 wilton tip with a disposable bag and wilton red sugar sprinkles (shown below). 





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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com