My hubby is out of town this year so I didn't think I would be doing any baking. But my friend Cathy asked me and several others to bake a dessert for the teachers at her elementary school. I was quite excited for the opportunity. These cute liners came from Michael's.
I have used this recipe for many years and wanted to share it with you. I hope you enjoy it as much as my family does!
Red Velvet Cake1/2 Cup Coconut Oil (solid form)
1 1/2 Cups Sugar
2 Lg. Eggs
1 oz. Bottle of Red Food Coloring
1 tsp. Vanilla
2 1/3 Cups Sifted Flour
1/2 tsp. Salt
1 TBS Cocoa
1 Cup Buttermilk
1 TBS White Vinegar
1 tsp Baking Soda
Beat coconut oil at medium speed until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time beating after each. On lowest speed of mixer add food coloring and vanilla.
Sift together sifted flour, salt, and cocoa in separate bowl.
Combine buttermilk, vinegar and soda in a liquid measuring cup. (This will bubble.)
Add flour mixture to sugar mixture, alternately with buttermilk mixture beginning and ending with flour mixture. When finished adding in flour and buttermilk beat at medium speed for 2 minutes. Fill cup cake liners with approximately 1/3 cup of batter. Bake at 330 degrees for 18 minutes.
Cream Cheese Frosting1 8 oz Pkg. Cream Cheese (softened)
1/2 Cup Butter (softened)
1 16 oz Pkg Powdered Sugar
1 tsp vanilla
Beat cream cheese and butter for 5 minutes scraping bowl a couple of times. Gradually add in powdered sugar beating at low speed until well blended; then add vanilla. Beat on high for 3 minutes.
After frosting cupcakes you can garnish with chopped pecans, but I just crumbled up one cupcake and sprinkled it on top!
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