Red Velvet CupcakesRed velvet cupcakes seems to be the craze these days, so why not serve them at your baby shower? They're small, they're cute and yummy. This recipe is adapted from Martha Stewart Cupcakes, and makes enough for 24 cupcakes. It's best to use gel paste coloring instead of liquid food coloring for this recipe. Gel is more concentrated, and you'll need less to get the desired effect. If you're not a fan of dye in foods, and would like a more natural option, check out this red velvet cake recipe with beets. Ingredients: Directions: 2.With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. 3.Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds. 4.Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. 5.To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving. Top these off with some delicious cream cheese frosting and you're good to go! Enjoy!
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