Red Velvet Cupcakes

Happy 4th of July everyone!  Today's recipe is one that can be found all over the US but especially here in the South where it seems everyone has their own version of it.  I thought being here in Georgia for this 4th of July, red velvet cupcakes seemed appropriate with it's fluffy red against a creamy white frosting.  Seemed patriotic to me!  

I cannot believe how much debate there is over this recipe.  From frosting choice to cocoa usage to nuts and more, it just seems there are so many versions of this floating around.  I'm particularly fond of this one though from Hershey's dating back to the 30's.  My step mom gave me a cookbook eons again with recipes from the backs and labels of famous product lines.  This was one from a Hershey can way back when things were in short supply.  This cake is so deep red, so moist and soft that you can hardly believe there is only 2 eggs in it.  You would swear it has oodles of butter too but not one ounce of butter is in there.  It is really just an amazing recipe and Hershey was genius for coming up with this version. 

Hope you enjoy!  I'm sending this batch of goodies off to the Army lab today at Ft. Benning for those poor guys who have to work today.  (like my hubby)  Happy 4th ya'll!  

Hershey's Red Velvet Cocoa Cake

1/2 cup white shortening

1 1/2 cup white sugar

2 eggs

1 tsp vanilla

3 Tbsp cocoa

2 ounces red food coloring

2 1/2 cups sifted cake flour

1 cup buttermilk

1 tsp salt

1 tsp baking soda

1 Tbsp vinegar

Cream shortening and sugar together.  Beat in eggs and vanilla.  In a separate dish, mix cocoa and food coloring.  (be careful - that part can get MESSY!)  Add coloring to the sugar/shortening mix.  Add flour, buttermilk, salt alternating.  Mix soda and vinegar in a cup and pour into batter.  (will be foamy)

Bake in 2 - 9 inch pans that have been greased and floured  (or 1 9x13 or muffin tins) at 350 for 30-35 minutes.  Let cool completely before frosting with your favorite cream cheese frosting.  (I cheated and used ready made on this round.  Shhhh!)

This recipe is linked over at: