Shelly's Recipe

RED VELVET CUPCAKES

Category: Cakes

2 1/2 cups sifted cake flour*
1 tsp baking powder
1 tsp salt
2 tbsp unsweetened cocoa powder
2 oz red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 cup buttermilk, at room temperature
1 tsp white vinegar
1 tsp baking soda

Preheat oven to 350. Line two 12-cup muffin tins with cupcake papers.

Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

In a large bowl, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 - 3/4 full). You may not fill all the cups, I ended up with 20 cupcakes. Bake at 350 for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. Frost cupcakes with cream cheese icing (recipe below) and decorate with red sprinkles if desired.

Cream Cheese Frosting
2 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
2 1/2 cups confectioners sugar, sifted

Beat cream cheese and butter until smooth. Blend in confectioners sugar then vanilla extract and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).