Thursday, February 28, 2013

Red Velvet Cupcakes

These cupcakes are divine!
Bit of a labor of love to make..... but well worth it!!!

Red Velvet Cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 T red food coloring (one whole bottle)
1 tsp white distilled vinegar
1 tsp vanilla extract

Preheat oven to 350 degrees.  Line 2 muffin pans with cupcake papers.  In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.  In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.  Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.  Divide the batter evenly among the cupcake tins about 2/3 filled.  Bake for 20-22 minutes, turning the pans once, halfway through.  Cool.

Cream Cheese Frosting
1 pound cream cheese, softened
2 sticks butter, softened
1 tsp vanilla
4 cups sifted confectioner's sugar
Chopped pecans and fresh raspberries or strawberries for garnish

In a large bowl, beat the cream cheese, butter an vanilla together until smooth.  Add the sugar on low speed, mix until incorporated.  Increase the speed to high and mix until very light and fluffy.

Note:  This recipe also works really well as bundt cake!  Grease and flour your pan, then bake for 50- 55 minutes.  Also, as tedious as it can be to sift everything, it really does make a difference in the taste.  One of few recipes I actually follow exactly.

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