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.

Cake

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.

Frosting

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.