Read on for the recipe …
Red Velvet Cupcakes (can’t remember where this recipe is from)
makes about 24
1/4 cup red food coloring (basically one of those little bottles)
2 tablespoons unsweetened cocoa powder
1 tsp vanilla extract
1 stick unsalted butter, at room temp
1 1/2 cups sugar
2 large eggs, at room temp
2 1/4 cups cake flour
1 cup buttermilk
1 tsp salt
1 tsp apple cider vinegar
1 tsp baking soda
Preheat oven to 350F. Fill a cupcake pan with liners (use a light color so you can see the RED, baby).
In a small bowl, combine the food coloring, cocoa powder, and vanilla. Stir to mix well and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 4-5 minutes. Add the eggs, one at a time, beating well. Add the flour in three parts, alternating with the buttermilk. Make sure to beat well after each addition. Add the salt. Add the cocoa mixture and beat well.
In a tiny bowl, mix together the vinegar and baking soda. Add to the batter at the end and mix well!
Fill the cupcake liners about 2/3 full. Bake 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool on rack for a couple minutes then remove from the pan and allow to cool all the way.
Cream Cheese Frosting
This is enough for a batch of cupcakes. You can double it if you want/need more frosting!
1 package (8 oz) cream cheese, at room temp
1/2 stick unsatled butter, at room temp
3/4 tsp vanilla extract
2 1/2 cups powdered sugar
In a medium bowl, beat the cream cheese and the butter together until smooth, about 3 minutes. Add the vanilla and beat well. Add the powdered sugar in a few additions, beating well after each addition.