Red Velvet Cupcakes with Cream Cheese Frosting

I'm pretty sure that I got the best text message ever today. No, really. You see, I almost feel like I've run out of recipes (which is ridiculous, considering how many trillions of dessert recipes that are floating around out in cyberspace), and despite the fact that I've made it clear I'll take requests, no one seems to want to offer any up.

Until today.

Apparently, my best friend forever times three zillion has been craving red velvet cake like crazy. And she asked me to make it. I'm flattered.

I just hope these taste as good as they look.

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients: 

Batter

2 1/2 cups of sifted cake flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons of unsweetened cocoa powder

2 oz red food coloring (two bottles)

1/2 cup of unsalted butter, softened

1 1/2 cups of sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup of buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

Frosting

16 oz cream cheese (2 packages), softened

1/2 cup of unsalted butter, softened

1 teaspoon vanilla extract

2 1/2 cups of powdered sugar, sifted

A pinch of salt

Directions:

Batter:

1.) Preheat oven to 350 degrees. Line muffin tins with cupcake papers

2.) Sift together the cake flour, baking powder and salt in a medium bowl.

3.) In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps.

4.) In a large bowl, beat butter and sugar together until light and fluffy.

5.) Beat in eggs, one at a time.

6.) Beat in vanilla and then the red cocoa paste, scraping he bowl with a spatula as you go.

7.) Add one third of the flour mixture to the butter mixture; beat well.

8.) Beat in half of the buttermilk.

9.) Beat in another third of the flour mixture.

10.) Add second half of the buttermilk.

11.) Add in the final third of the flour mixture and beat until well combined.

12.) In a small bowl, mix the vinegar and baking soda. Add the mixture to the cake batter and stir well to combine.

13.) Using an ice cream scoop, fill the cupcake cups with batter. Place tin in th oven and bake for 20-22 minutes, rotating the pan halfway through.

14.) Cool the cupcakes before frosting.

Frosting:

1.) With a mixer, blend together the cream cheese and the butter until smooth.

2.) Turn the mixer to low and blend in powdered sugar, salt and vanilla extract.

3.) Turn mixer on high and beat until light and fluffy.

4.) Use immediately.

Notes: The frosting was one of the messiest I've ever made. I'm attributing that to the powdered sugar, but despite the mess, it has a nice taste to it. If you aren't a huge fan of cream cheese, feel free to add more sugar to take the edge of the cream cheese taste.

 

 

 

I'm not sharing that pan of cupcakes with anyone. That'll be my snack tomorrow night while I'm watching NCIS. That's right. Be jealous.