If you’d like to try the idea of making heart-shaped cupcakes from Wednesday’s blog and don’t want to utilize a cake mix, you might be in the market for a cupcake recipe.
I am particularly fond of red velvet cake — there’s just something about the intense red color — for Valentine’s Day treats, although it’s a bit disconcerting to pour an entire bottle of food coloring into the batter.
Red Velvet Cupcakes
Preheat oven to 350 degrees. Insert 24 cupcake liners into muffin pans.
In a medium bowl, sift together 2½ cups flour, 1 ½ cups sugar, 1 teaspoon baking soda and 1 teaspoon cocoa powder.
In a large bowl using an electric mixer, combine 1½ cups oil, 1 cup buttermilk, 2 large eggs, one 1-ounce bottle red food coloring, 1 teaspoon white vinegar and 1 teaspoon vanilla extract. Add the dry ingredients and mix until smooth.
Fill the cupcake liners about 2/3 full. Bake for 20 to 22 minutes, rotating pans halfway through the baking time. Cool completely before frosting.
Cream Cheese Frosting: Beat 1 pound softened cream cheese, 2 stick softened butter and 1 teaspoon vanilla extract until smooth. Using low speed on mixer, gradually add 4 cups sifted powdered sugar until incorporated. On high speed, beat until very light and fluffy.