Red Velvet Cupcakes

If you want an extremely easy and seriously delicious cupcake recipe, then you need to try Paula Deen's Red Velvet Cupcakes.

I saw her making these on the Food Network and they have since become my family's favorite.  Took them over to Marty's on Sunday and they were a hit.

Here is a link to the video of that episode - Paula Deen's Red Velvet Cupcakes

Paula Deen's Red Velvet Cupcakes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

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.

The only change that I make is to the frosting.  It seems to be to thin when I make it with all the butter and cream cheese that is called for in the recipe.  So I either add more sugar and then end up with at least half left over or reduce the cream cheese to 8 ounces and the butter to 1 stick.  Even then, I probably still add at least 2 more cups of confectioners sugar.

Let me know how yours turn out - I think you will love them!