Red Velvet Cupcakes are perfect for Valentines Day. They are beautiful and they taste great!
I'm not sure if they are prettier with or without frosting.
They are even pretty before they are baked.
But they definitely taste better baked with frosting, lots of frosting!
Here's the recipe I use
Red Velvet Cupcakes
1/2 cup butter, softened
1 1/2 cup white sugar
2 large eggs
3 T. unsweetened cocoa powder
2 T. red food coloring
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1/4 cup water
1 tsp. cider vinegar
1 tsp. baking soda
Preheat oven to 350 degrees. Grease 24 muffin tin cups or fit the cups with paper liners.
In a large mixing bowl, cream together butter and sugar until fluffy. Beat in eggs. In a small bowl, make a paste of cocoa powder and food coloring; blend into creamed mixture. In a separate bowl, whisk together flour and salt; add to creamed mixture and mix well. Beat in buttermilk, vanilla and water. In a small bowl, combine vinegar and baking soda; fold vinegar mixture into cake batter just until blended. Spoon batter evenly into the muffin cups.
Bake the cupcakes for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the pans cool on a rack for 10 minutes before removing cupcakes from pans to cool completely.
Meanwhile, prepare the frosting. Beat together frosting (recipe follows) until smooth and creamy. Spread frosting on cupcakes. Serve promptly or refrigerate.
Cream Cheese Frosting
1 (8oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp. clear vanilla extract
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