For the Fourth of July, we had a great time. In the evening, we all went to the ballpark with some friends to watch the local pioneer league play some baseball. After the game, they had a little fireworks show, so we got our fill of fireworks. We normally buy them and have fun in our backyard, but I must admit, I preferred the baseball game. What is more American than baseball, hotdogs and fireworks, all at once?
During the day, I decided to make my neighbors some festive Red Velvet Cupcakes. I do enjoy baking, and I enjoy even more, giving yummy gifts to others. I even packaged them up with a cute ribbon, and had my kids deliver them to all twelve houses.
These red velvet cupcakes are topped with a butter cream frosting, which I left white with red and blue sprinkles. They are the perfect summer cupcake and I promise will be enjoyed by all!
Red Velvet Cupcake Recipe
1 1/3 cups all purpose flour (or cake flour if you have it)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons cocoa powder
1/4 teaspoon salt
1 stick of softened butter
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon vinegar
2 tablespoons of red food coloring
1/2 cup milk
Sift all the dry ingredients together into a medium size bowl. In a large bowl, cream together softened butter and sugar. After the sugar and butter are mixed and look fluffy, add two eggs, vanilla, vinegar and red food coloring. Mix until the red coloring is no longer streaked. Now pour your milk into a measuring cup and have the dry ingredients ready. Alternate dry and then wet ingredients until completely mixed. Line cupcake pan with liners and fill a little more than halfway.
Bake 20 minutes at 350 degrees. Makes 24 medium sized cakes.
Mix together your favorite butter cream recipe and decorate!