In celebration of July 4th, I made these delicious red velvet cupcakes with a generous scoop of semi-sweet chocolate chips in the batter. To make the cupcakes in the spirit of the "red, white, and blue," I added a gel based blue food coloring to the cream cheese frosting. The cupcakes were than completed with a mini red or blue wind mil tooth pick design from Michaels.
Tip: I lined each cupcake with a white cupcake holder. To add the batter without making a mess, use a cookie scooper tool to add just the right amount. Fill 2/3 full.
Enjoy :)
Serving Size: Yields 2 dozen cupcakes (standard size)
Cupcake Ingredients
-1/2 cup Spectrum Naturals Organic Shortening
-1 1/2 cups white sugar
-2 eggs
-2 tablespoons cocoa
-4 tablespoons red food coloring
-1 teaspoon salt
-1 teaspoon vanilla extract
-1 cup buttermilk
-2 1/2 cups sifted all-purpose flour
-1 1/2 teaspoons baking soda
-1 tablespoon distilled white vinegar
-1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Cream Cheese Frosting Ingredients
-1 pound of cream cheese (or 2 packages of 8 ounce)
-1 teaspoon of vanilla extract
-4 cups sifted powdered sugar
-2 sticks of butter
- blue food coloring (optional)
Directions for Cupcakes
1. Preheat oven to 350 degrees F & Grease cupcake pans. You will cook one dozen at a time.
2. Cream shortening and 1 1/2 cups sugar well. Add eggs and beat well.
3. Make a paste of cocoa and red food coloring. Add to creamed mixture.
4. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture.
5. Mix soda and vinegar and and add to the mixer.
6. Bake for 30 minutes. Than cook second batch. if you have extra batter, use an additional cupcake pan and bake accordingly. Allow to cool before applying frosting (approx 1.5 hour)
To make frosting:
1. Mix all ingredients into the stand mixer.
2. To add to the cupcakes, use a bag and cupcake tip kit to make your cupcakes look gorgeous. The design/look is just as important as the taste!
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