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Red Velvet Cupcakes Foodie Friday Favorite

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Who hasn’t loved red velvet cake? (Even after you find out it’s just chocolate cake with a bunch of food coloring in it)

Red Velvet Cupcakes with Whipped Cream Frosting (Prep. time about 40 minutes.  Makes about 2 dozen cupcakes)

2 ½ C. flour

1 Tb. baking powder

1 tsp. salt

2 Tb. cocoa

1 1/2 C. sugar

1 ½ C. vegetable oil

2 eggs

1 C. buttermilk

1 tsp. vanilla

1-2 bottles red food coloring (depending on how red you like it)

(Icing: 2 C. heavy whipping cream, 1 C 10X sugar, 2 tsp vanilla)

Preheat oven to 350.  Dump all ingredients into mixing bowl.  Beat on low 30 seconds and then 2 minutes on medium.  Line cupcake tins with papers and scoop batter into papers with an ice cream scoop.  Bake 25-35 minutes until a toothpick inserted in the center of a center cupcake comes out clean.  While the cupcakes are baking, wash the mixer and place the bowl and whisk in the refrigerator or freezer to thoroughly chill.  This is the secret to getting whipped cream in seconds.  While the cupcakes are cooling, dump the icing ingredients in the chilled bowl with the chilled whisk and beat on high until you get the whipped cream to the desired stiffness for a frosting.  Ice the cupcakes, obviously). The icing and the cupcakes are not overly sweet.

 

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