RED VELVET CUPCAKES
6 ounces butter
2 cups sugar
1 tsp. vanilla
2 large eggs
2 to 3 tbsp. red food coloring gel
2 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
3 tsp. unsweetened cocoa powder
1 cup buttermilk
Preheat oven to 350 degrees F.
Cream butter and sugar until smooth.
Add vanilla and eggs. Add red food coloring until desired red color is achieved.
In a separate bowl combine flour, baking soda, salt, and cocoa powder.
Add flour mixture to butter mixture, alternating with buttermilk, until just combined.
Line pan with cupcake liners and fill 2/3 full with batter.
Bake 15 minutes.
Transfer to cooling rack and allow cupcakes to cool to room temperature before decorating.
CREAM CHEESE FROSTING
8 ounces softened cream cheese
8 tbsp. butter
1 1/2 tsp vanilla
2-3 cups sifted powdered sugar
Cream butter, vanilla, and cream cheese until fluffy.
Gradually sift in the powdered sugar, adding until desired sweetness is achieved.
Pipe onto completed cupcakes.
Garnish cupcakes with fresh raspberry and sprinkles.
Yields 12 frosted cupcakes.
Recipe adapted from Celebrating Cupcakes and Muffins