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Red Velvet Cupcakes with Cream Cheese Frosting
 

cupcakes

1 1/2 c sugar
1/2 c butter, room temperature
2 eggs, room temperature
2 1/3 c cake flour
2 T cocoa powder
1 t baking soda
1 t baking powder
1/2 t salt
1 c buttermilk*
1-1/2 T red food coloring
1 t vanilla extract
1 t distilled white vinegar
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.
 

• Preheat the oven to 350°F. Beat the butter and sugar on medium speed until light and fluffy.
• Add the eggs, one at a time, beating until each is fully blended.
• In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt.
• In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
• Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
• Fill cupcake papers, 1/2 to 3/4 full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
• Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.
• Makes about 2 1/2 dozen cupcakes.

frosting

1/2 c butter, room temperature
8 oz cream cheese , room temperature
2 - 3 c powdered sugar
1 t vanilla extract

1. Cream the butter and cream cheese together
2. Add the vanilla extract and mix.
3. Add the powdered sugar.
4. Spread onto cooled cupcakes.

Recipe from Simply Recipes