Red Velvet Cupcakes
Here's what you'll need:
• 2 1/2 cups cake flour
• 2 1/2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla
• 1 1/2 cups sugar
• 12 tablespoons (1 stick plus 1/2 stick)
softened butter
• 2 eggs, beaten
Whisk flour, cocoa powder, baking powder, and baking soda in a bowl and set aside. Whisk together food coloring, vinegar, buttermilk, and vanilla in separate bowl and set aside. Beat together sugar and butter until pale and fluffy, then add beaten eggs and beat for an additional minute. Add flour and buttermilk mixes separately to egg mixture in small batches until fully
incorporated. Spoon batter into cupcake foil-lined muffin pans up to a little over two-thirds full. Bake for 10-15 minutes at 350 degrees or until a toothpick inserted into the center comes out clean. Remove cupcakes from pan and let them cool completely before frosting them.
Whipped Cream Cheese Frosting
Here's what you'll need
• 3 8-ounce tubs whipped cream cheese
• 4 tablespoons (1/2 stick) softened butter
• 1 1/2 cups powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon powdered vanilla (optional)
Begin with butter in bowl. Add a small amount of cream cheese and beat until smooth and even. Add the rest of the cream cheese and beat until fully incorporated. Fold in powdered sugar and fully incorporate. Add lemon juice (and optional vanilla powder) and fully incorporate. Make sure cupcakes are cooled completely before frosting them. Use a pastry bag, if desired, to frost cupcakes in tiers of frosting (as shown).
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