I signed up (again) to make cupcakes for Corbin’s Valentine’s Party at school.  Corbin picked out the yummy Valentine sprinkles to decorate them with.  I thought red velvet cake would be festive so I turned to my old standby, the Food Network website.  I had to choose the Paula Deen recipe.  That woman is pure evil.  These cupcakes were soo dense and soo good.


  • 2 cups sugar
  • 1/2 pound (2 sticks) butter, at room temperature
  • 2 eggs
  • 2 tablespoons cocoa powder
  • 2 ounces red food coloring
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon vinegar

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

 I used frosting that I had in the freezer from our cinnamon rolls and Christmas.  The recipe came frommy Better Homes and Gardens cookbook.


8 oz cream cheese, softened

1/2 c butter, softened

2 tsp vanilla

5-6 c sugar

-In a lg mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on med speed until light anf fluffy.  Gradually beat in powdered sugar to reach speading consistancy.

I have found it is best to use the entire 6 cups.



The kids loved them!