Red Velvet Cupcakes

​A couple of weeks ago, we witnessed the last official baseball game of the season for my son's team.  The team won both games of the double header and we ended the season by recognizing the seniors with a party.  My contribution to the party? - cupcakes of course.

​I made over a hundred cupcakes for the occasion.

​Strawberry cupcakes with strawberry buttercream,

​almond scented white cupcakes with chocolate chips and chocolate pudding frosting,

​dark chocolate cupcakes with cheesecake filling and toasted marshmallow meringue

​and red velvet cupcakes with cream cheese frosting.

​I made a fondant baseball decoration for each cupcake.  (I did that more for me than for the players.  They really could have cared less about fancy cupcake decorations.)  The boys loved the cupcakes and their party.

​Red Velvet Cupcakes
2 ¼ cups flour                                    
1 ½ teaspoons baking soda            
pinch salt                                          
1 cup buttermilk                               
1 Tablespoon white vinegar              
1 teaspoon vanilla
2 eggs                              
2 Tablespoons cocoa
1 ounce bottle red food coloring
12 Tablespoons butter
1 ½ cup sugar

Whisk together flour, salt and baking soda in bowl.  Whisk buttermilk, vinegar, vanilla and eggs.  Mix cocoa with food coloring until paste forms.

​Beat butter and sugar on medium speed in mixer for 2 minutes.  Add red paste.

​Add 1/3 of flour mixture.  Add ½ buttermilk mixture.  Repeat.

​Scrape into muffin liners and bake 25 minutes at 350.

Frost cupcakes with cream cheese frosting. 

​If cake fits your occasion better than cupcakes, turn this batter into a 2 layer 9" cake.  This is a red velvet cake that I made a couple of years ago at Christmas time.  

Ciao!

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