Red Velvet Raspberry Cupcakes

• Vegetarian

• Produce

  • 1 Raspberries, fresh

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 1 tbsp Cocoa powder, unsweetened
  • 1 1 ounce bottle Food coloring, red
  • 1 Food coloring, red
  • 4 cups Powdered sugar
  • 3/4 tsp Salt
  • 2 1/4 cups Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 1/2 tsp Vinegar

• Dairy

  • 1 1/8 cup Butter
  • 1 1/3 cups Buttermilk or sour milk
  • 1/2 (8 ounce package Cream cheese
  • 1 tsp Milk
  • 4 tbsp Raspberry liqueur or milk

Found on grandbaby-cakes.com

Description

Ingredients

• ¾ cup butter
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• ¾ teaspoon salt
• 2¼ cups sugar
• 1 1 ounce bottle red food coloring (2 tablespoons)
• 2 tablespoons raspberry liqueur or milk
• 1 teaspoon vanilla
• 1⅓ cups buttermilk or sour milk*
• 1½ teaspoons baking soda
• 1½ teaspoons vinegar
• ½ (8 ounce) package cream cheese
• ⅓ cup butter
• 2 tablespoons raspberry liqueur or milk
• 1 teaspoon vanilla
• 4 cups powdered sugar
• 1 teaspoons milk (optional)
• Red food coloring (optional)
• Fresh raspberries (optional)

Directions

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.
• Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.
• Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
• Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
• Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, liqueur, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, beat in milk, 1 teaspoon at a time, until frosting reaches spreading consistency then add food coloring to achieve the pink color if wanted then frost cooled cupcakes and serve.