When I was a kid I had two great connections with red velvet cake. First, I loved the movie Steel Magnolias! Any Steel Magnolias fans out there? Red velvet armadillo cake anyone? Second, my grandma made red velvet cake for birthdays and it was the family favorite. Today I took granny’s famous recipe and made red velvet cupcakes with cream cheese frosting. Not only are they yummy, they look so pretty!
And do you guys remember my new series-Bake and Takes? Once a month I am doing a recipe with a free printable tag that you can package with your treat. You BAKE it, then you TAKE it to someone!
This is June’s Bake and Take post!
You can use this as a thank you gift for someone who has helped you out with something. I am taking these around to people who helped with the Girls’ Camp that I ran a few weeks ago:
Did you know that a great way to transport a single cupcake as a gift is to put it in a clear plastic cup, then wrap it with cellophane? Looks cute and doesn’t get squished!
Add this cute tag and you are all set! Just right click and save to your computer and then print.
Now, should we make some red velvet cupcakes?
Red Velvet Cupcakes with Cream Cheese Frosting:
Here’s the recipe:
- ½ C shortening
- 1½ C sugar
- 2 eggs
- 2 heaping Tbsp cocoa
- 2 bottles red food coloring
- 2¼ C flour
- 1 C buttermilk
- 1 tsp vanilla
- 1 Tbsp vinegar
- 1 tsp baking soda
- Cream shortening, sugar and eggs.
- Mix cocoa and food coloring in separate bowl to create a paste.
- Add food coloring mixture to sugar mixture and blend.
- Add flour and buttermilk alternately, mixing as you go.
- Add vanilla.
- Hold vinegar over the bowl and add the baking soda to it. (It will fizz and bubble.)
- Gently stir this into the cake batter.
- Pour into muffin tins lined with cupcake papers.
- Bake at 350 degrees for about 18 minutes.
- Top with cream cheese frosting.
Here’s the cream cheese frosting recipe:
Cream Cheese Frosting:
- 2 packages of cream cheese (8 oz)
- 1 stick of softened butter
- 2-3 C powdered sugar
- 2-4 Tbsp milk
Mix all of these ingredients together until smooth. Add more powdered sugar if it’s too runny or more milk if it is too thick.
Put this in a plastic bag and snip off the corner, then pipe it onto your cupcakes. You can also break one cupcake into pieces and sprinkle the red crumbs on the frosting to add a little color if you would like.
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