Red Velvet Cupcakes

Red Velvet Cupcakes
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup butter milk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar

I used cupcake holders in my muffin pan. Preheat oven to 350 degrees.

Cream shortening and 1 1/2 cups sugar; adding eggs and beat well.

Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk m mixture to the creamed mixture. Mix soda and vinegar and fold into cake batter. DO NOT beat or stir now.

Bake for 30 minutes.

Frosting:
1- 8 ounce cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup coconut

Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the sugar in, one cup at a time, alternating with heavy cream. Beat in the salt and vanilla extract. Continue beating until mixture is smooth and spreadable. I did half my cupcakes with just the cream cheese frosting and the other half I sprinkled coconut on top of the frosting. The coconut just made it look more like Christmas to me.

I served these at my December Birthday Celebration Dinner. I also, did German Chocolate Cupcakes, that I'll have to give you that recipe sometime, along with my food gift baskets, and my salsa party favors. We had such a great time.

Come back tomorrow for reindeer food and Santa's cupcakes.

Be Sweet and Stay Sweet!