Welcome to 'Cooking with Miranda'. This month, I am going to teach you how to bake a holiday treat that will have your friends and family, licking their fingers - 'Red Ribbon Cupcakes with Cream Cheese Frosting'  - Yum!

The original recipe handed down to my family by my great grand-mother, is for a four-layer red cake with frosting between every layer - But that is way too confusing for us kids, so i changed it around to make cupcakes instead - way easier and more fun to eat too!

Red Ribbon Cake/Cupcakes

Ingredients For Cupcakes (makes about 24)

1/2 cup butter

1 1/2 cups sugar

2 eggs

1 bottle of red food coloring

2 tbsp cocoa powder

1 tbsp vinegar

pinch of salt

1 tsp vanilla extract

1tsp baking soda

1 cup buttermilk (or add 1tbsp white vinegar to 1 cup of milk)

2 1/2 cups cake flour (or make your own by measuring 1 cup all purpose flour minus 2 tablespoons an + 2 tablespoon corn starch - this is the equivalent of 1 cup cake flour)

Ingredients for Cream Cheese frosting

1/2 pound cream cheese softened

1 stick butter, softened

1/2 tsp vanilla extract

2 cups sifted confectioners' sugar

chopped pecans and fresh raspberries, strawberries or whatever you fancy as topping!

Make the Cakes

Preheat oven to 350 degrees

Cream butter, sugar and eggs with mixer. Make a paste by mixing together red food color, cocoa, salt, vinegar and vanilla extract. Add to creamed butter, sugar and eggs. Mix the baking soda in  the flour. Alternating, add flour and buttermilk to the ingredients, keeping the mixer at a low speed, until all ingredients are mixed properly.

Pour the mix into cupcake liners and bake for 20-25 minutes, until lightly brown. To check if your cakes are cooked, insert a toothpick in one - If it comes out clean your cakes are ready. Pull them out and let them cool.

Meanwhile . . . . . Make the Frosting

Mix the cream cheese, butter and vanilla extract and blend until smooth. Add the sugar and using the low speed of your mixer, beat until it is all mixed in. Increase the speed to high and mix until light and fluffy.

Put it all together

Smother the cooled cupcakes with the frosting, garnish with your favorite topping and take a big bite! YUMMY!  To view my previous recipes, go to Cooking With Miranda - Doggy Quiche and Cooking With Miranda -The Perfect Berry Crisp.

source: Miranda Church and her great grand-mother