It’s the Fourth of July!!!
While this isn’t my favorite holiday, *cough* Christmas *cough*, this is one holiday I get excited to celebrate and what better way to celebrate the all Americana holiday than with a little Southern staple: Red Velvet Cupcakes. These aren’t your normal cupcakes, we’ve boozed them up a bit, because that’s what I do – that’s what this company does. We booze it up 😉 So in honor of Americana nostalgia, we created Southern Comfort Red Velvet cupcakes.
- 3 cups cake flour
- 2 cups granulated sugar
- 4 tablespoons cocoa powder
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
- ¾ cup buttermilk
- ¼ cup Southern Comfort
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 (1-ounce) bottle red food coloring
- ¾ cup (1.5 sticks) unsalted butter, softened
- 3 large eggs
- 2 (8-ounce packages) cream cheese or Neufchatel cheese (room temperature)
- 1 cup (2 sticks) of butter (room temperature)
- 2 cups icing sugar
- 1/8 cup Southern Comfort
- 2 teaspoons of vanilla
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a medium bowl, gently whisk together the buttermilk, Southern Comfort, vanilla, vinegar, and food coloring. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition.
Add the sifted dry ingredient mixture in 4 additions, alternating with the buttermilk mixture – beginning and ending with the sifted dry ingredients. Mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
In a large mixing bowl, beat the cream cheese and butter together until smooth. Slowly add the Southern Comfort & vanilla, beat until incorporated. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. (Should it be too soft to pipe, stick in the refrigerator until it firms back up).