Red Velvet Cupcakes

These cupcakes are awesome, really moist, but not too sweet, topped with a creamy cream cheese icing.

• Ready In: 1 hr 5 mins
• Serves: 24
• Yields: 24 cupcakes

Ingredients

• Cupcakes

• 1⁄2 cup shortening
• 1 1⁄2 cups sugar
• 2  eggs
• 1  ounce  food coloring (I use Americolor, Super Red)
• 2  tablespoons  cocoa
• 1  cup buttermilk
• 2 1⁄4 cups cake flour
• 1  teaspoon salt
• 1  teaspoon vanilla
• 1  teaspoon baking soda
• 1  teaspoon vinegar

• Icing

• 2 (8 ounce) packages cream cheese (room temperature)
• 1⁄2 cup butter (room temperature)
• 2 1⁄2 cups powdered sugar (sifted)
• 1  teaspoon vanilla extract

Directions

1. Cupcakes:
2. Cream shortening, sugar and eggs. Add food coloring, cocoa, buttermilk alternating with flour and salt. Add vanilla then mix well. Add soda to vinegar, and blend into the batter. Pour into cupcake pan with cupcake liners Bake at 350°F for 20-35 minutes. Cupcakes are done when an inserted toothpick comes out clean.
3. Icing:
4. In a medium bowl, combine cream cheese and butter; beat until creamy. Mix in vanilla, and then gradually add the powdered sugar. Mix until frosting ingredients are completely combined. Check the consistency at this point. If it seems too soft, add a little more sifted powdered sugar. If it seems too thick, mix in a little of milk.
5. Once the cupcakes have cooled, pipe the frosting onto the cupcakes. Sprinkle lightly with red sprinkles.