I really love red velvet anything…but I especially love this cream cheese frosting.  This frosting could make rocks taste good!  Here is my favorite recipe for RED VELVET CUPCAKES: (It is similar to Paula Deen’s recipe, with a few changes I made).  The cake is dense, which I like.

 

RED VELVET CUPCAKES (makes 24 frosted cupcakes)

Preheat oven to 350 degrees.  Line muffin pans with cupcake liners.

2 1/2 C. flour

1 1/2 C. sugar

1 teaspoon baking soda

1 teaspoon salt

2-3 T. cocoa powder

1 C. vegetable oil

1 1/2 cup buttermilk (room temperature)

2 large eggs

3+ T. red food coloring (depending on how deep of a red you want)

1 t. white distilled vinegar

1 t. vanilla extract

 

Combine dry ingredients in bowl.  In a separate bowl, combine oil, buttermilk, eggs, vinegar, food coloring, and vanilla.  Mix the dry and the wet ingredients together.  I use my KitchenAid Stand Mixer.

Fill cupcake liners 2/3 of the way.  Put them in the oven and check them at about 15 minutes.  They should be done between 15-22 minutes depending on your oven.  Test them with a toothpick to make sure the middle is done.

Let cupcakes cool completely before frosting with this amazing recipe:

 

CREAM CHEESE FROSTING

1 lb. cream cheese, softened

2 sticks of butter

1 t. vanilla extract

4 cups powdered sugar

 

In a mixing bowl, mix cream cheese, butter and vanilla together.  Beat until smooth.  Add sugar slowly until light and fluffy.

I put the frosting in a gallon sized ziploc bag and cut the bottom corner off of the bag.  Then swirl the frosting on the cupcakes.  Or you could be fancy and use one of these. 🙂

 

ENJOY!!!