Au Naturale Eye Essentials Kit

4th of July Baking: Red Velvet Cupcakes

I posted this recipe Christmas Eve, when I last baked them.

If you're looking for something perfect to bring to family picnics this weekend, try these. They're guaranteed to be a hit. They are red and white, but a quick handful of blueberries will have these looking patriotic in no time.

Try these. You'll love them--I promise!

Filled with white flour, red food coloring, white sugar and more, I am sure that this dessert is not so good for you. That's my bottom line....and I pretty much guarantee that this recipe may just increase your bottom line :)

All kidding aside, I am going to share a simple, delicious recipe for these lovely treats! We're skipping the beauty products this week and focusing on baking.

I normally substitute natural applesauce for oil, wheat flour for the white, and natural colorings such as beet juice and elderberry...however, for special occasions I am much more likely to splurge in terms of eating things I normally would not.

This is loosely based on a Paula Deen recipe. I've modified it because there was so much oil in the original, and not enough cocoa powder to suit my own tastes.


This recipe will yield 8 to 10 cupcakes.

Please note that I have no patience for piping the frosting onto my cupcakes...I can't make gorgeous cakes and pies, but these will taste yummy for sure!

Preheat oven to 350 degrees.

Sift together the following dry ingredients in one bowl:

1 1/4 c. all purpose flour
3/4 c. granulated sugar
1/2 t. baking soda
1/2 t. salt
3 T. unsweetened cocoa powder

Set aside.

In another bowl, beat one egg. Add in 1/2 c. vegetable oil. Then add 1/2 c. buttermilk, 1/2 t. of distilled white vinegar, 1 T. vanilla extract and beat together. Add in 2 T. red food coloring. Blend until combined. Now blend the wet and dry ingredients thoroughly.

Pour into greased muffin pans or into muffin paper liners in a muffin pan.

Bake for 20 minutes.

Let cool.

While cooling, let's make a super yummy cream cheese icing!

Mix 1 (8 oz.) package of softened cream cheese with 1 1/2 c. confectioner's sugar, 1 T. vanilla and a stick of softened, unsalted butter.

Ice the cupcakes and eat! Or save them for company....or both!