RED VELVET CUPCAKES

Ingredients

1 ½ Cups Sugar

2 Cups Vegetable Oil

2 Large Eggs

2 (1 oz.) Bottles Red Liquid Food Coloring

1 Tsp. White Vinegar

2 ½ Cups Flour, All Purpose

2 Tbsp. Unsweetened Cocoa

1 Tsp. Baking Soda

1 Tsp. Salt

1 Cup Buttermilk

2 Tsp. Vanilla Extract

Cream Cheese Frosting:

1-8 oz. Cream Cheese, Softened

½ Cup Butter, Softened

1- 16 oz. Box Powdered Sugar, Sifted

2 Tsp. Vanilla

Instructions

1. Beat sugar and oil at medium speed with an electric mixer until blended.
2. Add eggs, 1 at a time, beating until blended after each addition. 
3. Add food coloring and vinegar, beating until blended. 
4. Combine flour, cocoa, baking soda, and salt; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until blended. 
5. Stir in vanilla. 
6. Pour batter into muffin pans lined with paper liners, filling two-thirds full. 
7. Bake at 350 degrees for 18 minutes or until a wooden pick inserted in center comes out almost clean. 
8. Remove from pans, and cool completely on wire racks. 
9. Spread generously with cream cheese frosting.  Sprinkle with coconut, if desired.
10. Yield:  26 cupcakes 

NOTE:  1 oz food coloring will work if you don’t have 2 oz.

Cream Cheese Frosting:

1. Combine cream cheese and butter, beating until smooth. 
2. Add powdered sugar and vanilla, beating until light and fluffy. 

RECIPE OF DAUGHTER, AMBER W., MARCH 2014

PHOTO: COURTESY OF DAUGHTER, AMBER W.