Red Velvet Cupcakes!

I don't know what it is about these single serving sized, cute and delicious cakes, but, in my personal opinion, I think cupcakes take the cake! My favorite is red velvet with cream cheese frosting. YUM! There is something about this dense, velvety, chocolaty, cake smothered in creamy, buttery frosting that just makes you close your eyes and want that wonderful feeling of happiness and perfect contentedness to linger for just a few more moments. I can taste it right now! Well, any way, back to earth!


I will post my recipe for red velvet cake. I've tried a couple and most of them tasted plain and ordinary, but then a good friend of mine gave me her recipe, that she got from a friend years ago, who got it from her mom (those recipes are always the best!). This recipe really is good! You should try it... Red Velvet cake is suppose to be very moist.


Red Velvet cake is said to have originated in the early 20th century and is traditionally a southern dessert. However, it really became popular in the 40's during war time. Bakers used boild beets because food coloring was scarce, to inhance the color of their cakes. Red velvet is normally serve with a creamy white frosting, cream cheese being my favorite hope you enjoy the recipe!

Red Velvet Cake

1/2 cp crisco
2 Tbs cocoa
2 eggs
1 1/2 cp sugar
2 1/4 flour
1 tsp salt
1 Tbs vinegar
2 oz red dye
1 cp butter milk
1 tsp vanilla
1 tsp butter flavoring
1 tsp baking soda

Directions

Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together . Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.