Red Velvet Cupcakes

Cupcakes

Ingredients:

• 1 cup vegetable shortening
• 1/2 cup butter
• 3 cups sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 (1oz) bottle red food coloring
• 3 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon salt
• 1 cup milk
• cherry icing (below)

Instructions:

Beat the shortening, butter and sugar together with an electric mixer until fluffy. Add the eggs, one at a time, beating just until the yellow disappears. Stir in the vanilla extract and food coloring until blended. Combine the flour, cocoa and salt. Add to the shortening mixture alternately with milk, beginning and ending with the flour mixture, beating just until blended. Spoon the batter into a greased and floured muffin pan, two-thirds full. Bake at 325° for 30 minutes or until it tests done with a toothpick. Remove from the pan and let cool completely on a wire rack, then spread with the cherry icing.

Cherry Icing

Ingredients:

• 1 (8oz) package cream cheese
• 1/2 cup butter, softened
• 6 cups powdered sugar
• 1 cup maraschino cherries, drained and chopped
• 1 cup pecans, chopped and toasted
• 1 cup sweetened flaked coconut

Instructions:

Beat the cream cheese and butter with an electric mixer until smooth and creamy. Add the powdered sugar, beating until blended. Stir in the chopped cherries, pecans and coconut.