Red Devil Cupcakes with Cream Cheese Frosting


This weekend was exhausting. Good — but exhausting. Friday night I had coffee with a friend and did some reading. Saturday I went to a wedding, one of my dearest friends from college was getting married and it was truly a beautiful wedding. The entire wedding I was on the verge of an anxiety attack. Three plus hours of mingling exhausted me and I felt awkward and like I was constantly saying the wrong thing. Afterward, Sam and I went grocery shopping at Wal-Mart and grabbed some dinner. Then Sunday was cleaning, laundry, and family over for dinner. AND the stove broke. AND I had 43 work emails this morning.

I may have only read one chapter all weekend, but I was able to make some Red Velvet Cupcakes for Sam’s birthday. Sam’s mom, Melissa, gave me the recipe and they turned out deliciously moist. I call it Red Devil cake because when Sam was a wee lad that’s what he called Red Velvet cake. Awwwww….

Red Devil Cupcakes

1 cup of shortening
3 cups of sugar
4 eggs
2 cups of buttermilk
4 oz. red food coloring
4 tablespoons of cocoa
4 1/2 cups flour
1 1/2 teaspoons baking soda

Cream shortening and sugar together. Beat in eggs one at a time. Add food coloring and cocoa. Add buttermilk and flour alternately. Fill cupcakes — lined, or greased and floured — 3/4 of the way full. Bake at 325 for 15 minutes or until toothpick inserted in middle of cupcake comes out clean. Cool before frosting.

Cream Cheese Frosting

1/2 cup margarine
8 oz package of cream cheese
1 lb. box powdered sugar
1 tsp. vanilla

Combine margarine and cream cheese. Beat until light and fluffy. Gradually add sugar and vanilla while beating.

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3 comments

  1. that is a seriously southern recipe man. 1 lb of powdered sugar? dang.

    but dude. they look AMAZING. even if your oven broke and you had 43 work emails waiting for you. you manage to always impress me with your ability to “make it work.”

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