Red Velvet Cupcakes

Red Velvet Cupcakes

Prep Time: 25 minutes. Start to Finish: 1 hour. Makes 24 cupcakes or 2 9-inch layers or 8-inch layers

Ingredients:

Cake:

¾ cup butter, softened

1 ½ cups sugar

¼ cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1 cup buttermilk

1 ounce red liquid food coloring

2 teaspoons white vinegar

2 ½ cups non-self rising cake flour

Frosting:

16 ounce cream cheese

1 cup butter, softened

14-15 ounces marshmallow cream

Directions:

Preheat oven to 350 and prepare cupcake pans

In a large with a mixer on medium-high, beat butter, sugar, cocoa powder, baking soda, salt and vanilla for 2 minutes or until creamy. Beat eggs in 1 at a time (IMPORTANT for proper texture and mixing) until well blended.

In separate bowl, mix food coloring, vinegar and buttermilk until well blended. With mixer on low, beat in flour in 3 increments, alternating with food color mixture, beating until just combined. Divide batter evenly among cupcake tins and bake for 20-25 minutes (30-35 for 9-inch 40-45 minutes for 8-inch layers), or until tooth pick inserted comes out clean. Allow to cool completely before frosting

Beat cream cheese and butter in a medium bowl on medium until smooth and creamy. Add marshmallow cream and beat until fluffy. Frost cupcakes (if doing layers, use two cups frosting for middle and the rest for the outsides) and keep refrigerated until ready to serve