Red Velvet Cupcakes with Buttercream Frosting

Prep time: 20 mins

Cook time: 25 mins

Serves: 6-12

CUPCAKES:

1 ¼ cup flour

¾ cup sugar

½ tsp baking soda

½ tsp salt

1 tbsp cocoa powder

¾ cup vegetable oil

½ cup buttermilk

1 egg

1 tbsp red food coloring

½ tsp white vinegar

1 tsp vanilla

FROSTING:

1 stick room temperature butter

2 ½ cups confectioner’s sugar

¼ cup milk

½ tsp vanilla

½ tsp almond extract

DIRECTIONS:

Sift together flour, sugar, baking soda, salt and cocoa powder.  In a separate bowl, whisk together oil, buttermilk, egg, food coloring, vinegar and vanilla.  While mixing at medium speed, gradually add dry mixture to wet mixture until just combined.   

Fill cupcake liners.  If you are making larger cupcakes this recipe will only fill 6 liners.  If you are making smaller cupcakes you can probably fill 12 liners.  Bake at 350F for 25 minutes (or longer for larger cupcakes) or until an inserted toothpick comes out clean.  Cool cupcakes completely before frosting. 

For icing: Beat butter until smooth and creamy.  Add sugar, milk, vanilla and almond extract and beat until spreadable consistency.  Add additional sugar if needed.  Allow icing to sit for 30 minutes before frosting.  

Pumpkin Cupcakes with Cream Cheese Frosting

Makes: 24 small, 12 large

Prep time: 20 mins

Cook time: 30 mins

INGREDIENTS:

1 cup flour

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

Pinch of nutmeg

Pinch of cloves

1 cup sugar

2 eggs

½ cup oil

1 cup pumpkin

For Frosting:

4oz cream cheese, room temperature

½ stick up butter, room temperature

½ lb confectioner’s sugar

1 tsp vanilla

Crystallized ginger

DIRECTIONS:

Mix flour, baking soda, cinnamon, salt, nutmeg, and cloves.  In a separate bowl, mix sugar and eggs.  Add oil and mix at medium speed for three minutes.  Add flour mixture, and then add pumpkin.  Mix at medium speed until well blended. 

Bake ate 350 for 30 minutes, or until toothpick comes out clean. 

For Frosting: Mix ingredients together by hand.  Once blended, whip with an electric mixer until fluffy.  Top cupcakes and add crystallized ginger, if desired.