Cupcakes that Make a Grown Man Cry

I made these cupcakes on Monday for my book club. I traded Jeff 4 cupcakes for his help with the icing and clean-up since I was on a tight schedule. I am pretty sure that there were tears in his eyes when he tasted the icing and he was most certainly crying when he ate a whole cupcake. As much as I feel they were my own creation I have to give credit to Paula Deen. You probably could have guessed that though - given that the frosting calls for a pound of cream cheese and a pound of sugar.

Red Velvet Cupcakes

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting (seriously - this makes enough frosting for 569 cupcakes. I recommend planning to make another batch or halving the recipe.)

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and a fresh raspberry or strawberry

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Best. Cupcakes. Ever.

LYGWF

~DT