Red Velvet Cupcakes (24 - 30)
This is a three bowl recipe.
Bowl # 1
1 cup Buttermilk
1 tsp Vanilla extract
1 tsp Vinegar
2 Tbs (1 oz) Red Food Coloring
Bowl # 2
1 cup butter (2 sticks) at room temperature or softened
1 and 1/2 cup sugar
Cream together butter and sugar.
4 eggs
Mix together
Bow # 3
2 and 2/3 cup flour
2 Tbs cocoa powder
1 tsp baking soda
1/2 tsp salt
Alternate adding dry and wet ingredients to the butter/sugar/eggs mixture. Scoop batter into cupcake wrappers. Bake at 350 degrees for about 20 minutes. I used my red with white poka-dot cupcake wrappers. I have a thing for cupcake wrappers lately. Every time I see them I have to buy a one. I don't have a problem. I can quit anytime. They are just so bright and colorful and represent yummy cupcakes and other treats they make me happy.
Here is Geri enjoying one of the cupcakes at work. I was quite happy that they were all gone by 4:30. Normally I have to bring home the extras, but this one must have been really good because they were finished off before 5:00.
Here is the final table at our Civil War Dance on Friday night Sept 28th.
I made full sized cupcakes for the work BBQ and minis for the dance. Dad let me borrow the silver serving trays on pain of death.
Cream Cheese Frosting
1 cup (2 sticks) butter at room temperature or softened
2 cups, two 8 oz packages, or one 16 oz package of softened cream cheese
8 cups (2 lbs) powdered sugar
a few Tbs of Heavy Whipping Cream for consistency.
Whip it, whip it good, then store in the fridge.
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