Monday's Meal: Red Velvet Cupcakes with Cream Cheese Icing

Austin, TX - Sherry Jameson, co-owner of Annie's Cafe Bar, stopped by Good Day to prepare red velvet cupcakes with cream cheese icing.

Ingredients:

1 Cup unsalted butter at room temperature

1 3/4 C sugar

2 large eggs

1.5 oz all natural red food coloring

3 T unsweetened cocoa powder

2 cups cake flour

1 t salt

1 t baking soda

2 t vanilla extract

1 C buttermilk

1 c sour cream

1 T white vinegar

Method:

Cream together the butter and sugar. Add eggs one at a time. Blend together then add the red food coloring and unsweetened cocoa powder. Sift together and add alternating with the wet ingredients the cake flour, all purpose flour, salt and baking soda. Mix the vanilla extract and buttermilk and add alternating with the dry ingredients. Add the sour cream and vinegar and beat on low speed until combined.

Fill muffin cups and bake at 350 for about 30 minutes or until just baked. Do not over-bake. Cool and ice with cream cheese icing.

Cream cheese icing ingredients:

1/2 c room temp. unsalted butter

1 1/2 c room temp. Philadelphia cream cheese

2 c powdered sugar

1 t vanilla extract

Method:

Mix ingredients together and ice cupcakes.

Enjoy!