Red Velvet Cupcakes!

VIA Wiki

The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced.

I had a craving for some delicious Red Velvet cake with cream cheese frosting. You can't beat them if you want both chocolate and vanilla deliciousness!

So I found some recipes online and synthesized them into the following:

Dry Mix

• 2.5 cups of cake flour
• 1.5 cups of sugar
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 2 teaspoon of cocoa powder (you can also use 1 t if you want less cocoa flavor)

Wet Mix

• 1.5 cups of veg oil (or you can also use a 1/2 a cup of melted/room temp butter)
• 1 cup of buttermilk (room temperature)
• 2 large eggs (room temperature)
• 2 Tablespoon of red food coloring (or beet juice)
• 1 teaspoon white distilled vinegar
• 1 teaspoon of vanilla extract

Cream Cheese Frosting

• 1 pound of cream cheese, softened
• 2 sticks of butter, softened
• 1 teaspoon of vanilla extract
• Top with pecans, raspberries, or strawberries for garnish!

DIRECTIONS

• Preheat oven to 350 F.
• Line pans with cupcake papers. (I like using the foil ones)
• Sift together the dry mix in a bowl
• Mix together the wet mix in a hand/stand mixer
• Add the dry to the wet mix by slowly incorporating the dry to the wet in 3 batches
• Mix till smooth
• Fill each cupcake liner up to 2/3rds full
• Bake for 20-22 minutes (depending on your oven!)
• Turn pans half-way through for evenness
• Test the cupcakes with a toothpick or dry spaghetti pasta. If no cake is on there, they're done!
• Let cool for 15minutes before frosting. Cake must be cool or the frosting will melt!

For Frosting:

• For frosting use the hand/stand mixer and beat the cream cheese, butter, and vanilla till smooth
• Add the sugar and incorporate till fluffy.
• Garnish and enjoy!
  

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