Red Velvet Raspberry Cupcakes

Ingredients

• 3/4  cup  butter
• 3    eggs
• 3  cups  all-purpose flour
• 1  tablespoon  unsweetened cocoa powder
• 3/4  teaspoon  salt
• 2-1/4  cups  sugar
• 1  1-ounce bottle  red food coloring (2 tablespoons)
• 2  tablespoons  raspberry liqueur or milk
• 1  teaspoon  vanilla
• 1-1/3  cups  buttermilk or sour milk*
• 1-1/2  teaspoons  baking soda
• 1-1/2  teaspoons  vinegar
• 1  recipe  Cream Cheese-Raspberry Frosting
•     Fresh raspberries (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.

3. Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired, top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.

Cream Cheese-Raspberry Frosting: Allow half of an 8-ounce package cream cheese and 1/3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, 2 tablespoons raspberry liqueur or milk, and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 4 cups powdered sugar. If necessary, beat in milk, 1 teaspoon at a time (1 to 3 teaspoons total) until frosting reaches a spreading consistency. Makes about 2-1/2 cups.

*Test Kitchen Tip: To make 1-1/3 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cups liquid; stir. Let stand for 5 minutes before using.