Red Velvet Cupcakes

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Red Velvet Cupcakes.  My absolute favorite thing in the entire world.  Back when I was playing with my former bluegrass band, The Black River Belles, red velvet cupcakes was one of the things I was most known for.  I made these cupcakes for a fundraiser for the music school I teach at, The Conservatory of Central Illinois.  As far as I know, they completely sold out…all for a good cause 🙂

The recipe is pretty straightforward, but the only thing I might suggest is to be careful how much frosting to use.  The recipe for the frosting makes EXACTLY enough for 32 cupcakes, no room for wasting frosting!

Hope you guys decide to make these—they are the perfect dessert after a hard day of work 🙂

YIELD: 32 cupcakes

TIME: 3 hours

CALORIES: 218

INGREDIENTS
2 cups sugar
2 sticks butter
2 eggs
2 Tbsp cocoa powder
2 oz red food coloring
2-1/2 cups cake flour
1 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 Tbsp white vinegar

8 oz package cream cheese
1 stick butter
1 lb confectioner’s sugar

DIRECTIONS
Preheat oven to 350 F and line cupcake tins.  Cream the butter and sugar, and add in eggs one at a time, mixing after each addition.  Mix cocoa and food coloring together in a small bowl, and add to sugar mixture.  Sift flour and salt together; alternately add dry ingredients and buttermilk to the sugar mixture, starting and ending with the dry ingredients.  Blend in vanilla, and in a small bowl combine baking soda and vinegar.  Mix into batter and pour enough batter so half the cupcake tin is full.  Bake for 20 minutes, or until toothpick comes out clean.

For the frosting, cream butter and cream cheese until smooth.  Gradually add in powdered sugar until consistency is reached.  Pipe onto cooled cupcakes and serve immediately.

Hope y’all enjoy!

xoxo, Sara

original recipe here

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