Southern Goodness: Red Velvet Cupcakes

Mr. LLL and I play in a bowling league that runs from end of August until now. At the end of the season, we have this huge pot luck at the bowling alley. Mr. LLL volunteered my good ol' brownies w/ chocolate chunks, but I wanted to make these red velvety pieces of heaven in addition to my staple bites.

I am so glad that we only kept a few of each in the apartment since I am addicted to sugar and can eat these suckers all day. I use Paula Deen's recipe for the cupcakes. The brownie bites are Duncan Hines :-) Yum yum!

For the cake:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the frosting (Paula's recipe called for double, but I had plenty of frosting using half of the portions):
8 oz pound cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry. Frost the cupcakes with a butter knife or pipe it on with a big star tip.