independence cupcakes

by abhudson

Do you ever get in a random mood to bake when you have 49857345 other things to do instead? Considering this is a holiday week, my to-do list in exceptionally full, but all I wanted to do last night while watching The Bachelorette, was try my hand at some red velvet cupcakes.

I’ve heard a lot of great things about Tori Spelling’s website and found a (what turned out to be) delicious red velvet cupcake recipe. I’ve never made cupcakes from scratch and was surprised to see that the recipe called for white vinegar. I learned that white vinegar mixed with baking soda folded into the batter, lightens the cake making it more fluffy.

Verdict: melt in your mouth good. Try it! Recipe below:


  • ½ cup of butter, softened
  • 1 ½ cups sugar
  • 2 eggs
  • 2 ½ tablespoons cocoa powder
  • 2 ounces red food coloring
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 2 ounces water
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda


  • 1 8 oz. package cream cheese
  • ½ cup unsalted butter
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees
  2. Grease cupcake pan or line with paper liners
  3. Cream softened butter & sugar together until fluffy
  4. Add eggs and blend well
  5. In a separate bowl, combine cocoa & food coloring & stir
  6. Sift flour and salt together into mixture
  7. Add vanilla, buttermilk, and water to mixture
  8. In another bowl combine vinegar and baking soda. Then fold into cupcake mixture.
  9. Pour or spoon mixture into cupcake cups
  10. Bake 15 to 20 mins or until a wood toothpick inserted into the middle of the cupcake comes out clean
  11. Let cool for about 10 mins. Then put on rack or plate and let finish cooling.


  1. Blend together softened cream cheese and softened butter
  2. Add powdered sugar and vanilla extract
  3. Blend until smooth
  4. Frost cupcakes and enjoy!