Monday, March 22, 2010

Red Velvet Cupcakes with Cream Cheese Frosting

I always thought red velvet cupcakes where good until I tried this recipe from Paula Deen.....amazing! Now I am looking for events to make them for. The are really easy and the icing can be used for anything. They honestly melt in your mouth!

Red Velvet Cupcakes with Cream Cheese Frosting
Paula Deen from
Makes 24 Cupcakes

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food covering
1 tsp white distilled vinegar
1 tsp vanille extract

For the Cream Cheese frosting
1 lb cream cheese, softened
2 sticks of butter, softened
1 tsp vanilla extract
4 cups confectioners' sugar
chopped pecan or fresh raspberries for garnish, optional

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry if desired. Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

I recently made these for my friend Lori's 30th birthday they looked great on the cupcake stand.

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