RED VELVET CUPCAKES
INGREDIENTS
2 1/2 Cups of All - Purpose Flour
1 1/2 Cups of Sugar
1 Teaspoon of Baking Soda
1 Teaspoon of Salt
2 Teaspoons of un-sweetened Cocoa Powder
SHIFT ALL DRY INGREDIENTS TOGETHER
1 Cup of Buttermilk (At Room Temp)
1 Cup of Vegetable Oil
1/2 CUP = 1 Stick of Butter (Salted or Unsalted)
2 Large Eggs – At Room Temp
2 Tablespoons of Red Food Coloring
1 Teaspoon of Distilled White Vinegar
2 Teaspoons Vanilla Extract
BLEND ALL WET INGREDIENTS TOGETHER & COMBINE WITH DRY INGREDIENTS
USING HAND OR STAND MIXER BLEND TOGETHER UNTIL COMPLETELY COMBINED ABOUT 2 MINUTES
CREAM CHEESE FROSTING
1 POUND OF CREAM CHEESE SOFTENED = TWO 8oz BRICKS
2 STICKS OF UNSALTED BUTTER SOFTENED
4 CUPS OF POWDERED SUGAR
1 TEASPOON OF VANILLA EXTRACT
USING HAND OR STAND MIXER, BLEND TOGETHER UNTIL STIFF PEAKS FORM
Pour batter in Muffin Tins, for easy clean-up use cupcake papers
DEPENDING ON OVEN, BAKE 25-30 MINUTES
BATTER YIELDS 18 CUPCAKES
ENJOY!