Red Velvet

Woo Hoo!  First post!

Well, I figured my first post had to be Red Velvet since people just seem to LOVE this recipe.  This recipe can be  dressed up with fresh fruit or simply decorated with cute sprinkles (my favorite).  The cake is vibrantly red and super moist but the icing is the real star if you ask me. 

Just be careful when mixing, the red dye is very unforgiving!  My Kitchen has many red splotches from years of making this recipe.

Red Velvet Cupcakes

For the cupcakes:

15 1/2 ounces all-purpose flour

1 1/4 tsp baking soda

1 1/4 salt

1 1/4 unsweetened cocoa powder

1 1/2 cups vegetable oil

13 ounces sugar

1 1/4 cups buttermilk

3 eggs

2 tbls plus 2 tsp red food coloring

1 1/4 white vinegar

1 1/4 tsp vanilla extract

1/8 cup water

For the cream cheese icing:

1 1/2 lbs cream cheese room temperature

1 lb unsalted butter room temperature

2 lbs powdered sugar sifted

1 tbls vanilla

For the cupcakes:

Preheat oven to 350

Sift together flour, baking soda, salt and cocoa powder and set aside

Mix oil, sugar and buttermilk until combined in a mixer with a paddle attachment.  Add the eggs, vanilla, vinegar, water and food coloring.  Add the sifted dry ingredients in thirds scraping sides of bowl in between additions until just incorporated.  DO NOT OVER MIX.

Divide the batter into cupcake pans (I usually get 24 standard size cupcakes) and bake for 20-30 minutes or until toothpick comes out clean.

For frosting:

Combine the butter and cream cheese and whip with paddle attachment until creamed.  Add the powdered sugar slowly, scraping sides of bowl in between additions.  Add in vanilla and mix until smooth.