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Thursday, July 5, 2012

Red Velvet Cupcakes

Whats up followers,

So the other night I had my friend sleep over for the 4th of July the next day! Well lets just say we ended up going swimming for like an hour... and then we were on Facebook for like...3 hours.

Yes we have quite the life!!

So anyway it was about 10 o'clock and we were hungry. Of course we were, when aren't we? I was gonna make these cupcakes two nights ago... Yeah that never happened. I am probably the Queen of procrastination. We were also bored so we said "Why not? It's totally normal to stay up for an hour making cupcakes at 10:30pm!" Not to mention the fact that the kitchen was already a HUGE mess from dinner that night.

And we made the dinner mess 10 times bigger when we baked the cupcakes...oops!

So lets just say I was up until 2 in the morning just cleaning up...
And then the next day my parents got mad at me because there was red velvet cupcake batter all over the cabinet, counter and the trashcan...I got lucky it didn't stain.

So while my cupcakes were in the oven my sister showed us her tap dance for her upcoming play... Then i wanted to learn how tap dance.

How about we say i just stick to gymnastics!! I couldn't even do the simplest taps. And these were the basics!

Yeah so after we had the tapping disaster the cupcakes were ready! I also just wanted to throw in the the fact that our cupcakes are not as red as yours will be because we only had 3/4 of a tablespoon of food coloring and we needed...2 tablespoons!!

HA! Maybe I should read all of the ingredient measurements before I go to the store to buy them.

Anyway here is the recipe! I hope you enjoy! Happy eating!!

Red Velvet Cupcakes

  • For the Cream Cheese Frosting:

    • 1 pound cream cheese, softened
    • 2 sticks butter, softened
    • 1 teaspoon vanilla extract
    • 4 cups sifted confectioners' sugar
  • 1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
    2. 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.
    3. 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:
    1. 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.

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