An excuse for Red Velvet cupcakes...please

For the love of Red Velvet Cake, do I need an excuse really?

There are many reasons why I hold Red Velvet cake dear to my heart,
First, it's a southern thing, who can argue with that?
Second, It is the most loved dessert for Mr. Tea and I (the only one we agree on)
Third, I have flown home from Mississippi with a Red Velvet cake as carry on luggage.
Fourth, was Mr.Tea's groom's cake.
Fifth, my mom's mother introduced me to Red Velvet when I was a little girl, she always had one cooked when she knew I was coming over, after she passed, my dad's mother kept the tradition going and always has a Red Velvet for me!

So I enjoy sharing this southern tradition and made cupcakes tonight to bring to my co-workers tomorrow as a Valentine treat.


Here is my Granny's recipe for Red Velvet cake

I cup oil
1 tsp baking soda
1 1/2 cup sugar
1 tsp vanilla
2 large bottles of red food coloring
2 cups self-rising flour
2 eggs
1 tsp vinegar
1 cup buttermilk
1 Tbsp cocoa

Cream oil, sugar and red food coloring together. Add remaining ingredients until moist. Beat well. Bake at 350 for 20 minutes or until it springs back when touched in the middle. Ice with cream cheese icing.

Cream Cheese Icing

1 stick real butter
1 1/2 box powdered sugar
1-8oz plus 3oz cream cheese softened
1 tsp lemon juice

Cream butter and cream cheese together. Mix in lemon juice. Slowly add sugar until mixed well, spread over cake, you may sprinkle pecans if want.

My granny's recipe was published in the church cookbook, how about that...

"You can't have your cake and eat it too"