Red Velvet Cupcakes
1 cup butter or margarine
1 1/2 cups sugar
1/2 teaspoon salt
2 tablespoons cocoa
2 1/2 cups cake flour
1 1/4 teaspoons baking soda
1 cup buttermilk
1 bottle (1 ounce) red food coloring
Butter Cream Frosting (see recipe at below)
Preheat oven to 350 degrees. Line muffin pans with cupcake liners.
Cream butter and sugar until light and fluffy. Add eggs, one at a time,
beating well after each addition. Sift dry ingredients together. Add them
to the butter mixture alternately with the buttermilk, beginning and
ending with flour. Stir in red food coloring; mix well. Pour batter evenly
into prepared muffin pans. Bake for about 18 to 20 minutes or until done.
Cool cupcakes completely before frosting with Butter Cream Frosting.
Recipe makes 18 cupcakes.
Butter Cream Frosting
1 cup milk
5 tablespoons flour
1 cup butter
1 cup sugar
1 teaspoon vanilla
In a saucepan, cook flour and milk over low heat, stirring constantly until it
thickens; set aside and cool. In a bowl, beat butter and sugar until creamy,
then add milk mixture and beat another minute. Add vanilla and mix well.
Source: Hawaiian Electric Company, Mar 2010 newsletter.