Red Velvet Cupcakes
Ingredients:
½ cup shortening
1 and ½ cups sugar
2 eggs
2 ounces red food coloring
2 Tablespoons cocoa powder
2 and ¼ cups flour
1 teaspoon vanilla
2 Tablespoons vinegar
1 teaspoon soda
1 scant teaspoon salt
1 cup buttermilk
Cream shortening, sugars together, then add eggs one at a time and beat well.
Make a paste of food coloring and cocoa and add to creamed mixture.
Sift flour and salt together, and add vanilla to buttermilk.
Add flour mixture and buttermilk mixture to creamed mixture (alternate).
By hand stir in vanilla and soda, do not beat.
Fill cupcake papers 2/3 full and bake at 350 F for 20-23 minutes. (Until toothpick inserted in the middle of a cupcake comes out clean).
Ice with Cream Cheese Frosting (recipe below).
Cream Cheese Frosting
1 pound cream cheese (softened) (2-eight ounce packs).
2 sticks butter (softened)
1 teaspoon vanilla (Real not artificial).
6 cups sifted confectioner sugar. (Pre-sifted)
Mix cream cheese and butter together and beat well.
Add vanilla.
Slowly add confectioner sugar and mix well.
Original Red Velvet Icing
1 cup milk
5 Tablespoons flour
Pinch of salt
1 cup butter (softened)
1 cup sugar
1 teaspoon vanilla
Add milk to flour and salt and cook 5-7 on low until thick, cool thoroughly.
Meanwhile cream butter and sugar for about 7 minutes.
Add cooled flour and milk paste a little at a time.
Beat until fluffy (about 5 minutes).
Stir in vanilla.
Rosetta Bakes! 