could there be a more fitting birthday treat?
red velvet cupcakes
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring 1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
preheat oven to 350f.
line the muffin tins.
sift together the cake flour, baking powder, and salt into a medium bowl and set aside. in a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.
in a large bowl, using a hand mixer or stand mixer, 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. 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.
in a small bowl, mix vinegar and baking soda. add vinegar mixture to the cake batter and stir well to combine. fill cupcake cups with cake batter until they are a little under 3/4 full. bake for approximately 20, rotating pans halfway through.
cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
cream cheese frosting
8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar
beat the cheese and butter til smooth. add vanilla and the sugar, one cup at a time.
i eliminated one pkg of cream cheese because i find it overwhelming...
