Red Velvet Cupcakes Recipe

Pre-heat your oven to 275°F.

Measure and sift the dry ingredients. In a separate bowl, combine the wet ingredients.

Combine the dry and wet ingredients.

Line your cupcake tray and scoop in the batter (yield: 24 pieces of 3-oz cupcakes).Fill each container only 3/4 of the way to accommodate the rising of the batter.

Bake for 15-20 minutes. Stick a toothpick into the cupcakes; if the toothpick comes out clean, then the cupcakes are done.

Let the cupcakes cool before adding frosting.

Cream the cheese, butter and shortening, then mix in confectioner’s sugar 1 cup at a time. Add vanilla.