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Red Layered Cupcakes

Red Layered Cupcakes



  • 1/2 cup shortening
  • 1 1/2 cups C&H® Granulated Sugar
  • 2 large eggs
  • 1 (1 oz.) bottle red food coloring
  • 1 teaspoon vanilla extract
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cocoa powder, unsweetened
  • 1 cup buttermilk
  • 1 tablespoon white vinegar

White Chocolate Cream Cheese Frosting

  • 2 (8 oz.) pkgs. cream cheese, softened
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 (16 oz.) pkg. C&H® Powdered Sugar
  • 1/2 tablespoon salt
  • 2 teaspoons vanilla extract
  • 1 cup (6 oz.) vanilla chocolate chips, melted



  1. Preheat oven to 350°F. Line 2 muffin pans with paper liners and set aside.
  2. Beat shortening at medium speed with electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition until blended. Stir in food coloring and vanilla, blending well.
  3. Combine flour, baking soda, salt and cocoa; set aside. Stir together buttermilk and vinegar. Add flour mixture to shortening mixture, alternating with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition until blended, then beat at medium speed for 2 minutes. Pour batter evenly into prepared muffin pans.
  4. Bake 25 to 28 minutes or until cupcakes spring back when lightly touched. Cool in pans on wire racks. Let cool completely before frosting.

White Chocolate Cream Cheese Frosting

  1. Beat cream cheese and butter until fluffy. Gradually add confectioners' or powdered sugar and salt, beating at low speed until blended. Add vanilla, mixing well. Slowly pour in melted white chocolate, beating until blended.
  2. Frost cooled cupcakes.

Quick Tip: Melt white chocolate chips in microwave for 60 to 75 seconds on high power, stirring every 15 seconds until melted.

Used with permission from C&H Sugar.

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