Red Velvet Cupcakes

Recipe:

Ingredients:

Cupcake:

2 cups all purpose unbleached flour; spoon into dry measuring cup and level to rim

1/2 cup natural cocoa powder; measure and sift

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk, well shaken; can be cold from the refrigerator

1 tablespoon vanilla extract

4 tablespoons (2 ounces) liquid red food coloring*; use liquid food coloring from the grocery store

1 cup (2 sticks) unsalted butter; can be cold from the refrigerator

1 1/2 cups sugar

4 large eggs; can be cold from the refrigerator

Cream Cheese Frosting:

2 (8 ounces) packages cream cheese, softened

½ cup butter, softened

2 cups sifted confectioners/powdered sugar

1 teaspoon vanilla extract

Red Velvet Cupcakes

1/4

Procedures:

Cake:

Position the oven rack in the center of the oven and preheat to 350 degrees F. If using a dark, nonstick or glass pan, reduce oven heat by 25 degrees F.
Place the cupcake cups on the muffin pan
In a medium size bowl, after measuring, sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir together with a spoon. Set aside.
Mix the buttermilk together with the food coloring and vanilla extract. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on low speed until soft. (If the butter is cold, it will warm quickly from the beaters - taking about 60 seconds).
Add the sugar in a steady stream at the side of the bowl. Beat until light yellow and fluffy.
With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition.
After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes. (If the eggs are cold, the batter will curdle slightly. It's ok. It will come together as the batter warms from the beaters.) Set the kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated.
With the mixer on low, add the flour mixture in 3 equal portions, alternating with the milk in 2 equal portions, beginning and ending with the flour. (If the milk is cold, the batter will curdle slightly. It's ok. It will come together when you add the flour.)
Add the buttermilk mixture slowly
After completing the last addition of flour, stop the mixer, and scrape the side and bottom of the bowl with a large rubber spatula.
Divide the batter into the cupcake cup
Bake for 20 minutes until the toothpick come out clean.

Frosting:

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Sources:

For cake

http://www.craftybaking.com/recipe/red-velvet-layer-cake-traditional-cream-cheese-frosting

For Frosting

http://m.allrecipes.com/recipe/9926/cream-cheese-frosting-ii/