Red Velvet Cupcakes

Red Velvet Cupcakes pictures here with Key Lime Cupcakes

Red velvet has roots in the south. So every southern woman needs red velvet in her life and in her recipe file.

I love red velvet cake, but I chose to make the cupcakes version because the tiny red velvet cupcakes make a beautiful display on a dessert table. They ”dress up” for a fancy affair or make a casual party a little more special. They’re easy to eat with no forks necessary. The bite size version gives you just enough of the velvety sweetness without overwhelming the taste buds. Oh my! Moist, melt-in-your mouth goodness.

Well, go ahead… eat a few!

Red Velvet Cupcakes

2 1/4 c. all purpose flour

1 1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 t. baking soda

1 t. salt

1 c. cooking oil

1 c. buttermilk

2 eggs

1/4 c. red food coloring (2 ounces)

1 t. vinegar

1 t. vanilla

Preheat oven to 350 degrees F. Line mini muffin pan (with eighteen 2 1/2 inch muffin tins’ cups) with paper bake cups; set aside.

In large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat with electric mixer on low to medium speed until combined. Spoon batter into the prepared muffin cups, filling each about 3/4 full.

Bake in preheated 350 degrees F oven for 18 to 20 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans and cool on wire racks.

Cream cheese frosting:

1 box powdered sugar

2 (3 oz.) pkg. cream cheese

1 stick butter

(finely chopped pecans – optional to sprinkle on top)

Let butter and cream cheese soften. Add powdered sugar and beat with electric mixer on slow to medium speed. Frost cupcakes when cool. Sprinkle with chopped pecans, if desired.

For a change of pace, top with white chocolate whipped cream frosting: In small saucepan, combine 3 oz. chopped white baking chocolate and 1/4 c. whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat 3/4 c. whipping cream with an electric mixer on medium speed until soft peaks form. Add the cooled white chocolate mixture. Beat just until stiff peaks form.