Red Velvet Cupcakes
These were really delicious. Preheat the oven to 350 degrees. Use a 24 muffins cupcake holder and fill with cupcake holders. You can also use this recipe for 2 9" diameter cakes. I went with the cupcake method.
2 1/4 cups cake flour (sifted)
2 T. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1 1/3 cup buttermilk
1 T. red food coloring(this is essential or the cake won’t be red)
1 tsp. distilled white vinegar
1 tsp. vanilla extract
1 1/2 cups sugar
1/2 cup ( one stick) unsalted butter, room temperature
2 large eggs
Sift together the flours, cocoa powder, baking powder, baking soda and salt into a medium bowl. Whisk the buttermilk, food coloring, vinegar, and vanilla into a small bowl. Using the electric mixer, beat the sugar and the butter until light and fluffy. Add the eggs, one at a time, beating in between. Then beat in the dry ingredients 4 different times alternating with the buttermilk mixture.
Using a spoon, fill the cupcake holders about 2/3 of the way up. Bake for about 20 minutes or until springy.
2 8 ounce packages cream cheese at room temperature
1/2 cup – one stick unsalted butter, room temperature
1 T. vanilla extract
2 1/2 cups powdered sugar
Beat the cream cheese and butter until smooth. Really smooth. It could take 3-4 minutes. You don’t want any lumps of butter. Beat in the vanilla. Add in the powdered sugar and beat until smooth.
This is so good. I took some of the frosting and added some red dye to create a decoration down the middle. Again, I am in need of a much better pastry set. My decorations are not up to par.