Red Velvet Cupcakes
Ingredients:
2/12 cups of cake flour, sifted
2 tablespoons unsweetened cocoa powder
1 teaspoon of salt
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon gel-paste food colouring (liquid doesn't work as well)
1 cup buttermilk: which can be made by adding a table spoon of white vinegar to regular milk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Directions:
1. Preheat oven to 350 degrees.
2. Whisk together cake flour, cocoa and salt.
3. With an electric mixer on medium to high speed, whisk together sugar and oil until combined.
4. Add eggs, one at a time-beat them in well- scape down sides of the bowl as needed.
5. Mis in food colouring and vanilla.
6. Reduce speed to low. Add flour mixture in three batched alternating with two additions to buttermilk and whisking well after each.
7. Stir together the baking soda and vinegar in a small bowl (it will foam like it did in 4th grade science class);
8. Add mixture to the batter and mix on medium speed for 10 seconds.
9. Divide batter evenly among lined cups, fill each about 3 quarters full.
10. bake for about 20 minutes
Makes 24
Cream Cheese Frosting
Ingredients:
2 sticks (1 cup) unsalted butter, room temperature
12 ounces cream cheese, room temperature
4 cups confectioners' sugar, sifted
3/4 teaspoons pure vanilla
Directions:
1. Beat butter and cream cheese with a mixture on medium to high speed until fluffy, 2 to 3 minutes.
2. Reduce speed to low.
3. Add sugar, 1 cup at a time, and then vanilla.
4. Mix until smooth and top off your red velvet cupcakes when done!
*Side note: Even though the recipe calls for 4 cups confectioners' sugar, I tend to taste it half a cup at a time because I like my cupcakes to taste a bit more tangy than I do sweet.
