Page 272 - A Literary Holiday Cookbook

Approx. 8–10 drops red gel food coloring

For the Buttercream Frosting
¼ cup butter, softened

1 cup powdered sugar, divided

1 tablespoon milk
7 drops black gel food coloring

For the Decorations

4 Milano cookies

4 Oreos
Gold edible color spray

Special Tools
Melon baller

INSTRUCTIONS

1 To make the red velvet cupcakes, begin by preheating an oven to

350°F. Fill a cupcake pan with liners and set aside. In a medium

bowl, whisk together all the dry ingredients except the sugar. Set
aside.

2 In a large bowl, cream the butter on medium speed with a hand
mixer. Beat in the sugar and vanilla until combined. Beat in the eggs

1 at a time. Beat in the sour cream and vinegar. Beat in the red gel

food coloring. Alternate beating in the dry mix and buttermilk.

3 Evenly divide the batter between the cupcake liners and bake for

15 to 18 minutes or until they spring back when tapped with a finger.
Transfer cupcakes to a wire rack to cool.

4 When cool, use a melon baller to scoop out ½ tablespoon of cake

from the center of each cupcake. Mix gold and white sprinkles