RED VELVET CUPCAKES
Source: Southern Living Magazine, APRIL 2003
Makes 3 1/2 dozen cupcakes

1 cup vegetable shortening
1/2 cup butter
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 (1-ounce) bottle red food coloring
3 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon salt
1 cup milk
Chunky Cherry Icing (below)

Beat first 3 ingredients at medium speed with an electric mixer until fluffy.

Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla extract and food coloring until blended.

Combine flour, cocoa, and salt. Add to shortening mixture alternately with milk, beginning and ending with flour mixture, beating just until blended. Spoon batter into greased and floured muffin pans, or line with lightly greased cupcake liners, filling two-thirds full.

Bake at 325 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on a wire rack.

Spread evenly with Chunky Cherry Icing.

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CHUNKY CHERRY ICING

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
6 cups powdered sugar
1 cup maraschino cherries, drained and chopped
1 cup chopped pecans, toasted
1 cup sweetened flaked coconut

Beat cream cheese and butter at medium speed with an electric mixer until smooth and creamy. Add powdered sugar, beating until blended. Stir in chopped maraschino cherries, chopped pecans, and coconut.