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Cupcakes: Red Velvet Cupcakes, Paula's

Source of Recipe


Paula Deen, of "Paula's Home Cooking"



List of Ingredients



• 2½ cups all-purpose flour
  
• 1½ cups sugar
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 1 tsp cocoa powder
  
• 1½ cups vegetable oil
  
• 1 cup buttermilk, room temperature
  
• 2 large eggs, room temperature
  
• 2 Tbsp red food coloring
  
• 1 tsp white distilled vinegar
  
• 1 tsp vanilla extract
  
• .
  
• -- Cream Cheese Frosting --
  
• 1 pound cream cheese, softened
  
• 2 sticks butter, softened
  
• 1 tsp vanilla extract
  
• 4 cups sifted confectioners' sugar
  
• Chopped pecans and fresh raspberries or strawberries, for garnish
  






Instructions



1. Preheat the oven to 350° F. Line two 12-cup muffin pans with cupcake papers.
   
   
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl, 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 ingredients, and mix until smooth and thoroughly combined.
   
   
3. Divide the batter evenly among the cupcake tins (about two-thirds full). Bake in oven for about 20 to 22 minutes, turning the pans once halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
   
   
4. 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.
   
   
5. Garnish with chopped pecans and a fresh raspberry or strawberry. (Cook's Note: Frost the cupcakes with a butter knife, or pipe it on with a big star tip.)
   
   Makes 24 frosted cupcakes.