Red Velvet Cupcakes

*3/4 cup Butter, room temperature
*1 1/2 cups Sugar
*3 Eggs, room temperature
*3 cups All-purpose Flour
*1 tablespoon Cocoa Powder
*1/4 teaspoon Salt
*2 tablespoons Red Food Coloring or 2 tablespoons Red Velvet Emulsion
*1 teaspoon Raspberry Extract
*1 teaspoon Vanilla
*1 1/3 cups Buttermilk
*1 1/2 teaspoons Baking Soda
*1 1/2 teaspoons Vinegar
*Muffin Tins, lined with regular sized Cupcake Liners and/or Mini Cupcake Liners.

Makes about 26 cupcakes (2 1/2 inch cups)

Note: I made 24, 2 1/2 inch cupcakes and 24 mini cupcakes

Cream together in a stand mixer on medium speed the butter and sugar, adding eggs, one egg at a time. Then add red food coloring or red velvet emulsion, raspberry extract and vanilla extract.

In a mixing bowl, whisk together the flour, cocoa powder and salt. (Sift if desired.)

Add the buttermilk and flour mixture, alternating each to the creamed mixture, mixing together until combined or about 3 minutes on medium speed.

In a small bowl, combine the baking soda and vinegar and fold into cake batter.

In lined muffin tins, fill cups with batter, no more than 3/4 full and bake 350*F. for 22-24 minutes. (For the mini cupcakes bake at 350*F. for 12-14 minutes.)

Greek Cream Cheese Frosting

*4 ounce (1/2 Package) Greek Cream Cheese
*1/3 Cup Butter, room temperature
*2 tablespoons Whipping Cream or Milk
*1 teaspoon Vanilla Extract, clear if desired
*pinch of Salt
*4 cups Powder Sugar, more or less

Mix together in a stand mixer the above ingredients except the powder sugar until creamed together and then slowly add powder sugar until desired consistency.

Frost or pipe frosting onto cooled cupcakes as desired. Sprinkle with Sugar Sprinkles if desired. See Santa Hats

Recipes adapted from Better Homes and Garden Cupcakes

Enjoy!

Lindy