Red Velvet Cupcakes

Yet another Martha Stewart Cupcake recipe from her book "Martha Stewart's Cupcakes". This Red Velvet recipe came out moist and delicious! Add the cream cheese icing and it tastes just divine! I brought these to a dinner party and they were a BIG hit!

Ingredients  

2 1/2 cups cake flour (not self- rising), sifted

2 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, room temperature

1/2 teaspoon red gel-paste food color

1 teaspoon pure vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar 

Cream Cheese Frosting (See recipe to follow)

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

 

 

 Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

 

To finish, use a small offset spatula to spread cupcakes with frosting (or use an icing bag and pipe it on like I did). Refrigerate up to 3 days in airtight containers; bring to room temperature before serving

Cream Cheese Frosting

8 ounces (2 sticks) unsalted butter, room temperature

12 ounces cream cheese, room temperature (about a package and a half of cream cheese)

1 pound (4 cups) confectioners' sugar, sifted

3/4 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

 

Red Velvet Love!