Page 271 - A Literary Holiday Cookbook

Makes 12 cupcakes

“Soon her eye fell on a little glass box that was lying under the table: she opened it, and
found in it a very small cake, on which the words ‘EAT ME’ were beautifully marked in
currants.”

Red velvet cupcakes filled with gold and white sprinkles and topped with two-toned red and
white cream cheese frosting roses. If that doesn’t say “EAT ME,” I don’t know what does.

INGREDIENTS

For the Red Velvet Cupcakes
½ cup plus 2 tablespoons flour

¼ cup plus 2 tablespoons cocoa powder
½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt
¼ cup butter, softened

¾ cup sugar

1 teaspoon vanilla extract
2 eggs, room temperature

2½ tablespoons sour cream

¾ teaspoon distilled white vinegar
2½ teaspoons red gel food coloring

½ cup buttermilk
3 tablespoons gold sprinkles

3 tablespoons white sprinkles

For the Cream Cheese Frosting

4 ounces cream cheese, softened

3 cups powdered sugar, divided
1 teaspoon vanilla extract

1 tablespoon milk