Cupcakes!

I was asked to bake 100+ cupcakes for an event at work.  It was a good opportunity to experiment on a grand scale with my new recipe for red velvet.  Apparently it's a southern recipe.  Growing up I always was put off by the RED color...thinking it should be flavored cherry, strawberry or some sort of red fruit.  But I have found the recognizable color with the cream cheese frosting is very appealing to many folks.

Front Row - Red Velvet / Back Rows - Chocolate Fudge

Here's the recipe!

2 1/2 Cups All Purpose Flour
1 1/2 Cups Sugar
1 tsp Baking Soda
1 tsp Salt
1 Tblsp Cocoa Powder
***Sift Above Ingredients

1 Cup Buttermilk
2 Eggs
2 Tbsp RED food coloring - I think for my next try, I'll use black in honor of Alannah Myles
1 tsp distilled vinegar
1 tsp vanilla
***Mix in Large Bowl

Add Dry Ingredients to Wet Ingredients

Bake in muffin cups lined with paper liners at 350 for 25 mins or until toothpick comes out clean.

Frosting!

2 8oz packages of Cream Cheese at room temp
2 sticks of Butter at room temp
1 tsp vanilla
***Beat in Mixer until light and fluffy

4 Cups Powdered Sugar - Add to Cheese and Butter Mixture 1/2 cup at a time

Make sure cupcakes are cooled before frosting...or you'll have a melty mess on your hands!