Red Velvet Cupcakes

This weekend I made homemade red velvet cupcakes in anticipation of Valentine's Day.

Well, I really made them because I've been in the house all week caring for a 12 year old who has finally stomped on the swine flu and is now feeling better...and while watching FoodTV this week , Brian thought these looked good.

And if you have H1N1 and are miserable and ask your mama for red velvet cupcakes, then good golly...she's gonna make them.

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The recipe called for 2 tablespoons plus 2 teaspoons of red food color, but I barely had 2 tablespoons...and a trip to the store just wasn't going to happen.

I can't imagine them being any more red...and for the first time EVER, I had no desire to stick my finger in and lick the bowl.

Come on...am I the only one who likes raw cake batter?

Anyway, they came out pretty red!

But let's face it. No one eats a red velvet cupcake for the cake part...it's for the piles of yummy cream cheese frosting on top.

This was a great recipe...I halved it and still had a ton left over, perfect for spreading on graham crackers. Not that I would know.

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These were pretty good, though the boy I made them for didn't end up even trying one. Oh well. And I've learned that my family isn't big on red velvet.

I liked them and have lots left over...does anybody want some?

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Here's the recipe I used...Red Velvet Cupcakes.