Cupcakes For Cupid

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.

2 Responses

  1. Annie

    In your comments you mentioned pouring an entire bottle of red food coloring and in the recipe you wrote “2 bottle”. First, how many bottles and how large should those bottles be?

  2. Beth Rickers Namanny

    That should be 1 bottle of red food coloring; sorry, done in haste. It has now been corrected in the original post. I believe it’s the small regular bottle size — 1 ounce.

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