Red Velvet Cupcakes


Red Velvet Cake or Cupcakes

1 ½ cups sugar

½ cup shortening

1 stick butter, room temperature

2 eggs

2 ½ cups all-purpose flour

2 tablespoons cocoa

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

1  1-oz bottle red food coloring

1 teaspoon vanilla


Preheat oven to 350 degrees.  Cream sugar, shortening and butter, beat in eggs.  Mix flour, cocoa, baking soda and salt in a separate bowl.  Add to sugar mixture, alternating with buttermilk.  Add food coloring and vanilla.  Pour into three greased and floured 9-inch cake pans.  Bake 20 minutes or until cake pulls from edges of pans and center springs back when lightly touched.  Or, pour into cupcake papers and bake about 15 minutes.  Cool on wire racks and frost.



1 stick butter, room temperature

1 8-oz package cream cheese, room temperature

1 1-pound box powdered sugar

1 teaspoon vanilla

Mix butter and cream cheese until well-blended.  Slowly stir in sugar, add vanilla.  Beat until fluffy.  If making cupcakes, you may have to make more frosting if you want piled high decorated frosting.


Julie Murphy served at Christmas Brunch


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