3 eggs, room temperature
3 cups flour
1 Tablespoon unsweetened cocoa powder
¾ tsp salt
2 ¼ cup sugar
1 1-ounce bottle orange food coloring (2 Tablespoons)
2 Tablespoons raspberry liqueur or milk
1 tsp vanilla
1 ½ cup buttermilk
1 ½ tsp baking soda
Because of the baking soda and vinegar, the batter is very fluffy and they rise more than most cupcakes. So only fill the cups half way to get the perfect domed top
I was very happy with the final cupcakes consistency. Sometimes red velvet gets too sticky and will fall apart when you peel the wrapper off, but these stood up perfectly
When I cut them in half, they stood up nicely and didn't crumble everywhere. These cupcakes passed the wedding test. They aren't too sticky or too crumbly and they taste amazing.
For Cream Cheese Frosting
Allow 1 8-ounce pkg of cream cheese to stand at room temperature for 30 minutes
Beat cream cheese, ½ cup butter, 2 tsp vanilla and 2 tablespoons raspberry liqueur or milk until light and fluffy.
Gradually beat in 6 cups powdered sugar until reached desired consistency.
The frosting is very thick. Don't frost the cupcakes until just a couple of hours before serving. I made my frosting the night before and put in the refrigerator over night...make sure your frosting has enough time to come to room temperature before piping..my hands were sure tired when I finished piping the stiff frosting!