What the critics are saying...

Riley gives the red velvet cupcake with cream cheese frosting rave reviews!

Red Velvet Cupcakes
(Makes 18 regular cupcakes)

2 tablespoons unsweetened cocoa powder
1 ounce red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar

Prepare muffin tins. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting

8 ounces cream cheese, at room temperature
1/4 cup butter
2 cups confectioners’ sugar, sifted if lumpy
1 teaspoon vanilla

Combine the cream cheese, butter, confectioners’ sugar, and vanilla in a mixing bowl or the bowl of a food processor. Beat well or process until perfectly smooth and spreadable. Spread on cooled cupcakes and refrigerate until ready to serve.