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Everyone loves cupcake recipe; They are fun to eat and easy to make with your KitchenAid Mixer. Serve these cupcake for dessert after dinner, to taste, for parties, and for children of all ages. The first cupcake recipe is an adaptation of red cupcake recipe. According to some versions of this cake, it goes back to the 1920s; However, today it remains as popular as ever. Red Velvet cupcake recipe Preheat oven to 350 degrees. Sift flour, baking soda and cocoa in a separate bowl. Put aside. Place the butter, sugar, salt and vanilla extract in a bowl; Attach bowl and flat beater. Gradually increase to speed 4 and cream for 2 minutes. Stop and scrape the bowl with a rubber spatula. Turn stir speed and add the eggs one at a time until each is incorporated. Gradually turn the Speed 6 and beat for 3 minutes. Add food coloring whey. Turn speed to stir and add the flour mixture and butter a little at a time, alternating flour and butter. Add vinegar to the last whey. Stop and scrape bowl. Continue stirring speed for 2 minutes. Place paper liners baking cupcake recipe in muffin tins. Remove dough (¼ cup) in coatings. Bake for 17 minutes or until a toothpick inserted in center of muffin comes out clean. Cool completely. Frost the top of cupcake recipe with icing cream cheese. Yield: 18 cupcakes. The following is a recipe for Southern Hummingbird favorite cupcake recipe. The history of this cake is bogged down in a quagmire of myth and legend. The recipe was published in Southern Living magazine in 1978, but seems to have been popular in the South before. Now it seems, you can have Jamaican roots.