How to Make Velvet Cupcakes

by Dawn Phillips Oler

Supplies

  • ½ Cups Shortening
  • 1 ½ Cups Sugar
  • 2 Eggs
  • 2 Tablespoons Cocoa
  • 1 Cup Buttermilk
  • 2 ¼ Cups Cake flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Baking soda
  • 1 Teaspoon Vinegar
  • 1 Recipe cream cheese frosting
  • Instructions

    Step 1

    Assemble supplies

    Step 2

    Preheat oven to 350* and line 24 muffin cups with paper liners.

    Step 3

    Cream shortening, sugar, and eggs.

    Step 4

    Add cocoa powder and red coloring. Combine.

    Step 5

    Gradually add buttermilk, flour, and salt. Alternating between liquid and solid.

    Step 6

    Blend soda and vinegar. Add to batter with vanilla.

    Step 7

    Scrape down sides of bowl and mix just until combined.

    Step 8

    Evenly fill 24 cups with batter. Bake for 20-25 minutes. Just until toothpick comes out almost batter free.

    Step 9

    Remove to wire rack to cool. I use a straight edge spatula to loosen from cup so tops don't rip off.

    Step 10

    Arrange on platter to form a 16 or the number you desire.

    Step 11

    Using your large icing bag, pipe swirls onto cupcakes.

    Step 12

    Decorate with jimmies and decorating dust as desired!

    Step 13

    Cream cheese frosting I used: 8 oz cream cheese, 1/2 cup butter, softened, 1lb powdered sugar, 1 tsp vanilla bean paste. Mix until smooth.