2 1/2 cups all purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder (I used valrhona cocoa)
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbsp red food colouring
1 tsp white distilled vinegar
1 tsp vanilla extract
Cream cheese frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups icing sugar
Preheat the oven to 350. Line 2 muffin pans with cupcake liners.
In the bowl of an electric mixer, beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the dry ingredients and mix together until combined.
Fill the cupcake liners 2/3 full and bake for 22 minutes.
To make the cream cheese frosting, beat the cream cheese, butter and vanilla together, add the icing sugar and beat until light and fluffy.
5 comments:
Ooooh My - this is making me hungry! I'm at work with no snacks :( My son love RVC without the pecans, will give these a try.
JoAnn
sweetpepperrose.blogspot.com
It's too pretty to eat! Looks delish! Thanks for sharing at the Pomp Party! Pinning to our Pomp Party board!
Jill @ Create.Craft.Love.
Ooh, I know a certain someone who loves Red Velvet! Have to try these! Thank you for sharing at our Pinteresting Party.
Mmmm! This looks so yummy!
Love, love, LOVE red velvet! Thanks for linking up with us on "Strut Your Stuff Saturday!" We hope to see you next week! -The Sisters
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