Homemade Red Velvet Fourth of July Cupcake Recipe….

 

Who all has big plans for the Fourth of July?  I don’t know about you, but this holiday snuck up on me.  I can’t believe it’s July!  That only means it’s cupcake of the month time and I was trying to come up with a festive cupcake and the first thing that pops in my head is a blueberry and strawberry combination.  Although, this would be a super cute Fourth of July option, I wanted to do something different.  I was browsing through my mom’s cookbook and found her red velvet cupcake recipe and thought that’s it!  So here is my favorite red velvet cupcake with the fluffiest frosting and some blueberries for garnish.   I hope you enjoy!
Fourth of July, Holiday, Cupcake

IMG_5056

Fourth of July, Holiday, Cupcake

Fourth of July, Holiday, Cupcake

Fourth of July, Holiday, Cupcake

Fourth of July, Holiday, Cupcake

 

Red Velvet Cupcakes

Ingredients:

  • 1 1/2 cup sugar
  • 1 stick butter
  • 2 oz. red food coloring
  • 1/2 shortening
  • 3 tablespoons cocoa powder
  • 2 1/4 cup flour
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 tablespoon vinegar
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 tsp baking soda

Method:

Cream the butter, shortening, and sugar together until light and fluffy.  Add the red food coloring until combined. Add the eggs and vanilla.  In a separate bowl, mix the dry ingredients together (flour, salt, baking soda, cocoa powder).   Alternate adding the flour mixture and the buttermilk to the creamed sugar.  Add the vinegar and mix until well combined.  Line cupcake tins with paper liners and bake at 350 degrees for 15-18 minutes.

Frosting

Ingredients:

  • 1 cup milk
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 4 tablspoons flour
  • 1/2 cup shortening
  • 1 stick of butter

Combine the flour and milk together and heat over medium low heat until thickened.  Place in the refrigerator to let cool completely. While it’s cooling, cream the sugar, butter, and shortening until light and fluffy and the sugar is mostly dissolved.  This will take about 7-10 minutes.  Add the vanilla and the flour and milk mixture and continue to whip until it has a thick, cool whip texture.  Frost your cupcakes and enjoy!