Baker/owner Chris Atkinson,
Lilac Bakery
Ingredients
Red Velvet Cupcakes
1 1/2 cups sugar
1/2 cup shortening
1 cup buttermilk
2 1/2 cups of all purpose flour
2 eggs
1 tsp salt
2 tsp cocoa
1/4 cup red food colouring
1 tsp vanilla extract
1 tsp white vinegar
1/4 tsp baking soda
Cream Cheese Frosting
6 cups of icing sugar
1 cup cream cheese
3/4 cup butter, softened
Method
Red Velvet Cupcakes
1. Preheat oven to 325°F.
2. In a large bowl use a hand mixer to cream shortening, sugar, vanilla and salt.
3. Add eggs. Continue beating mixture until light and fluffy.
4. In a small bowl mix together cocoa and red food colouring. Add to shortening mixture.
5. Add half of flour and buttermilk to shortening mixture. Continue mixing, scraping down sides of bowl with spatula often.
6. Add remaining flour and buttermilk. Mix.
7. In a small bowl activate baking soda and vinegar together, add to mixture. Mix well.
8. Fill lined muffin cups 2/3 with batter.
9. Bake for 20 mins.
Cream Cheese Frosting
1. In a medium-sized bowl blend together all ingredients.
2. Frost cooled cupcakes and garnish with crumbled red velvet cake.
Yield 18 Cupcakes