Spicy Red Velvet Cupcakes

2 ½ cups all purpose flour
2 cup granulated sugar
½ unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
1/8 tsp cayenne pepper
1 tsp baking soda
1 cup unsalted butter
5 large eggs
1 cup buttermilk
1 tsp vanilla
1 tsp red food color

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Spicy Cream Cheese Frosting
4 oz cream cheese
4 oz unsalted butter
3 cup powdered sugar
1/4 tsp cinnamon oil

Enjoy with:

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Jack London Zinfandel


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Combine flour, cocoa, baking powder, baking soda, salt, cayenne pepper. Set aside. Cream together the butter and sugar until light and fluffy. Add eggs one at a time. Add ½ of the dry ingredients to the butter mixture. Then add ½ of the buttermilk. Repeat. Add the vanilla and food color.Fill cupcake pan (lined) half full of batter. Bake at 350º for 18-20 minutes.

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Makes 20 cupcakes

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~Chef Robin Lehnhoff-McCray

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