Red Velvet Cupcakes Recipe

These were awesome! Of course I love anything with Butter Cream icing on it. I'm one of those people that looks for the cupcake with the MOST frosting. My hubby looks for the one with the least. Hmm. I guess opposites do attract!

I haven't made red velvet cake for ages and was just craving some. Probably because I have been reading alot of cookbooks lately and seeing all those photos of delish looking cakes. My hubby's aunt has a wonderful recipe for red velvet but do you think I could find it? No. But I thought this recipe from my Wilton Cupcake book looked similiar. It was. I only made half a batch. 10. They are just too tempting to have more than that around!

Red Velvet Cupcakes

{Wilton}

2 1/2 c. flour

2 Tbsp. Cocoa

1 1/2 tsp. baking powder

1 tsp. salt

1 stick butter, softened

1 1/2 c. sugar

2 eggs

1 1/2 tsp. red food coloring

1 tsp. vanilla

1 c. buttermilk

2 Tbsp. water

1 1/2 tsp. white vinegar

1 tsp. baking soda

Preheat oven to 350. Line muffin tins.

Combine flour, cocoa, baking powder and salt, set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, food coloring, and vanilla. Mix. Alternately add the flour and buttermilk. Add water.and mix well. in a small bowl combine the vinegar and soda. gently stir into the batter and fill baking cups. Bake for 20-22 minutes. Cool completely.

Butter Cream Icing

1/2 c. solid vegetable shortening

1/2 c. butter,softened

1 tsp. vanilla

4 c. powdered sugar

2 Tbsp. milk

 Cream butter and shortening until light and fluffy. Add vanilla. Gradually add sugar, 1 cup at a time. Mixture will appear dry. Add milk beat at medium speed until light and fluffy.