Red Velvet Cupcakes: A Valentines Day Favorite!

In the Kitchen with Sheryl

When it comes to baking, cupcakes are always a favorite of mine to make with my grandson Jonathan. Baking from scratch, he learns to measure dry and liquid ingredients correctly and discovers the importance of reading the recipe accurately. For me, it is spending time in the kitchen together. Cupcakes are easy to make and delicious to eat.

Why not take the time to whip some up with your loved ones this Valentines Day!

Red Velvet Cupcakes with Cream Cheese Frosting

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

Garnish with a fresh raspberry or strawberry

(Jonathan loves colored sprinkles!)

Preheat the oven to 350 degrees F. Line two (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 hand-held 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.

 

Enjoy!

Geauga News
Author: Geauga News