Red Velvet Cupcakes

Red velvet cupcakes are perfect for any occasion.  I always make this as a whole cake for Christmas.  I thought a cupcake version would be splendid for Valentine’s Day.

In honor of the heart, we are having a Purity of Heart Conference at my church for our teen girls. I am making these red velvet delights for 60 girls attending.  I am so excited about this conference and the lives of all the young ladies attending. The day will involve worship, sessions about etiquette, social media, “being a lady” and many more great topics.  How exciting that these teenage girls have a desire to be young woman of God!  1 Timothy 4:12  “Let no one despise your youth, but be an example to the believers in word, in conduct, in love, in spirit, in faith, in purity.”

What girl doesn’t love a heavenly red velvet cupcake? I know its one of my favorites!

Cake Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
3 Tablespoons coco powder
1 teaspoon salt
1 teaspoon baking soda
2 eggs
2 cups oil
1 cup buttermilk
1 teaspoon vanilla
2 oz red food coloring
1 teaspoon white vinegar

Mix all dry ingredients together a bowl.

Mix eggs, oil and buttermilk in a separate bowl.

Then mix all dry ingredients and wet ingredients together.

Add vanilla, the food coloring and vinegar and mix.

In a preheated oven at 325 degrees, bake in cupcake pan for 12 to 15 minutes. For a cake – bake in two round cake pans for 27 to 30 minutes. You may bake at 350 degrees.  I use a non stick darker pan so I like to bake at 325 degrees.

Cream Cheese Icing Recipe
1 (8 oz) block of room temperature cream cheese
1 stick of butter
1 box powdered sugar
1 teaspoon vanilla

Mix all ingredients together until creamy.  I use a stand or hand held mixer.

Pipe or spread on icing and serve.