Tuesday, February 16, 2010

Red Velvet Cupcakes with Cream Cheese Frosting

Believe or not I had never had or made anything red velvet before this. I wanted to make them last year for valentines day but was so pregnant I didn't have the energy. I can't believe how good they are. Light and spongy and the cream cheese so good. I'm already dreaming of all the different things it can go on.

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 eggs at room temperature
4 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract

Make It:
Preheat oven to 350 degrees. Line 24 muffins cups. In a big bowl sift together flour, sugar, baking soda, cocoa and salt. In a mixing bowl gently mix together the oil, buttermilk, eggs, food coloring, vanilla and vinegar. After all is combined on low speed slowly add in dry ingredients. Add about a half cup and allow to incorporate before adding another. After all is combined, fill each cupcake liner 1/2 full. Bake for 20-22 minutes based on your oven. When a toothpick can be inserted in the center and come out clean they are done. Allow to cool completely before frosting. Enjoy!

Cream Cheese Frosting:
1 pound cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla
4 cups sifted powdered sugar

Make It:
In a mixing bowl, beat cream cheese, butter and vanilla together until smooth. Add the sugar a little at a time until completely incorporated. Turn mixer to high speed and beat until fluffy. Enjoy!