Sugar Bowl Mix: Best red velvet cupcakes for the holidays

Tim grew up in Tennessee and introduced me to red velvet cake shortly after we met. I love this cake's unusual tangy flavor and its festive color makes it perfect for the holidays. Tim's mom always makes red velvet cake at Christmas and it has become a tradition for our family, too.

My sister-in-law gave me this recipe ten years ago to use for the groom's cake at our wedding. I've adapted it by giving it a stronger chocolate base and using cake flour to give it a finer crumb, ultimately yielding the best red velvet cupcake ever! At Christmas I serve it with vanilla cream cheese frosting and red sprinkles.

When I found these precious Betty Crocker paper cupcake liners I couldn't resist filling them with red velvet cake. But you can follow the same recipe to make a 9 inch two layer cake.

Red Velvet Cake
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup unsweetened natural cocoa
3/4 cup butter (1 1/2 stick)
1 1/2 cup sugar
2 eggs
1 one ounce container red food dye
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vinegar
1 teaspoon vanilla

Directions
Line the cupcake pans with cupcake liners.

Sift the flour, baking powder, salt and cocoa together in a bowl.

Cream butter with the sugar until light and fluffy.

Add in the eggs and beat well.

Add the food dye and mix until well blended.

Combine the buttermilk and the baking soda and mix well. Add to the sugar and butter mixture alternately with the dry ingredients.

Add the vinegar and the vanilla. Mix well.

Spoon into cupcake liners. This batter filled 20 cupcake liners.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted comes out clean.

Vanilla Cream Cheese Frosting
1 8 ounce package cream cheese
1/2 cup butter (1 stick)
1 teaspoon vanilla
1 pound confectioner's sugar
red sprinkles

Directions
Combine the cream cheese with the butter and the vanilla in a mixing bowl and beat until smooth. Gradually add the sugar while beating.