Patriotic Food

I am going to a 4th of July party today and since I am the "dessert girl" of my social circle, I am bringing cupcakes. I thought I would be festive and make red and blue velvet cupcakes. Red velvet can actually be any color so you can make cake for any occasion. I do have to say, though... red food is more appealing than blue food. I find that I am much more inclined to eat the red cupcakes. I leave the blue ones for the kids (and anyone else that doesn't mind having a blue mouth)


This recipe is really good. The cake is really moist and the marshmallow cream in the frosting keeps it from tasting too cream-cheesy. Here is the recipe:


Red Velvet Cupcakes:

Cake:

2 cups sugar

2 sticks of butter, at room temperature

2 eggs

2 Tbs. unsweetened cocoa powder

1 oz. red food coloring

2½ cups cake flour

1 tsp. salt

1 cup buttermilk (or 1 cup milk w/ 1 Tbs. vinegar)

1 tsp. vanilla

½ tsp. baking soda

1 tsp. vinegar

Frosting:

8 oz. cream cheese

1 stick butter, softened

1 cup marshmallow cream

1 lb. powdered sugar

Cake:

Preheat oven to 325°F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into cupcake tins. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Frosting:

Blend cream cheese and butter together in a mixing bowl. Add marshmallow cream and sugar and blend.

And there you have it: red, white, and blue deliciousness!