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Crayola Red Food Color

Adams "Original" Red Velvet Cake

Dessert

12 servings

Ingredients

Cake Batter Ingredients
1 1/2 cups sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons Adams Best® Vanilla Flavor
3 tablespoons unsweetened cocoa powder
1 ounce Crayola Red Food Coloring
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon vinegar

Icing Ingredients
1 pound Confectioners Sugar (3.5 - 4 cups)
1/2 cup shortening (or substitute butter)
1 tablespoon Adams Best® Vanilla Flavor
1/4 teaspoon Adams ® Butter Flavor (omit if using butter)
1/2 teaspoon salt
5 tablespoons milk

Preparation

For the cupcakes: 1. Preheat the oven to 350°F. Line two 12-cup muffin pans with cupcake liners. 2. In a medium bowl, combine the flour, baking soda and salt. Whisk to combine and set aside. 3. In a small measuring up, combine the buttermilk and vinegar and set aside. 4. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and the butter. Beat on medium speed for 5 minutes, or until light and fluffy. 5. Add the eggs, one at a time, beating well between each. 6. Add the vanilla and mix just until combined. 7. In a small bowl, combine the cocoa powder and food coloring. Stir together to form a paste. Add to the bowl of the mixer and beat until combined. 8. Add the flour mixture and buttermilk mixture alternatively, beginning and ending with the flour. Mix just until combined. 9. Fill each cupcake liner ¾ of the way full and bake in the preheated oven for 22-27 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. 10. Remove from the oven and allow to cool completely before topping with frosting

Icing -
Sift confectioners' sugar. Cream shortening, salt, Adams Best® Vanilla Flavor and Adams ® Butter Flavoruntil smooth. Mix in 1/2 of the caonfectioners sugar. Add in the rest of the sugar and the milk, one talblespoon at a time, alternating betewen the two until the icing is silky and smooth.