You will need
1 cup butter (room temp)
11/2 cups sugar
4 eggs
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Big Red (room temp)
1 teaspoon vanilla extract
Preheat your oven to 350°
Beat butter, sugar on high until it's light and fluffy. Add eggs one at a time mix well after each egg.
Mix together flour, baking powder, baking soda and salt in a bowl. Then add part of the flour mixture to the butter mixture and mix until well mixed. Add part of the Big Red and mix well.
Keep adding flour mixture and Big Red alternating them. End with flour mixture.
Once fully mixed scoop the mix into cupcake papers about 3/4 full. (Ice cream scoop works well for this.)
Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
Allow about 5 mins to cool then remove from cupcake pan to completely cool.
Once completely cooled you can frost them.
Big Red frosting
1 cup butter (softened)
3-4 cups powder sugar
1/4 teaspoon salt
4 tablespoons Big Red
Cream butter and powder sugar together. Add the Big Red one tablespoon at a time. Once you have reached a good consistency you can stop mixing and adding Big Red. Then scoop into a bag to decorate your cupcakes.
















