for the k...RED VELVET CUPCAKES!!

One of my best friends, Kayla, lovesssss red velvet cupcakes. I don't think I've ever seen her get a different kind of cupcake, or if she did, it's probably because they didn't have any and she had to substitute. So in honor of her, here's a yumm recipe for red velvet cupcakes and cream cheese frosting.

RED VELVET CUPCAKES (makes 2 dozen)
2.5 cups cake flour (not self-rising), sifted
2 tbsp. unsweetened cocoa powder
1 tsp. salt
1.5 cups sugar
1.5 cups vegetable oil
2 large eggs (at room temp. works better)
1/2 tsp. red gel-paste food coloring (wilton's is the best!)
1 tsp. pure vanilla extract
1 cup buttermilk
1.5 tsp baking soda
2 tsp distilled white vinegar

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

2. 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.

3. 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.

4. 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. Wilton's Icing Color makes vibrant colors for the cupcakes or icing. Gel-paste food color is much more concentrated than the liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade. Here is a link to their website showing the different colors you can get. http://tinyurl.com/attqv


CREAM CHEESE FROSTING

8 ounces (2 sticks) unsalted butter, room temp.
12 ounces cream cheese, room temp.
4 cups (1 lb.) confectioners' sugar, sifted.
3/4 tsp. 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.

**Make sure cupcakes are completely cooled before putting the frosting on.

Well I hope you enjoy trying out these recipes. I love love love making cupcakes and I know I'll be putting up more cupcake recipes all the time. :)

-j.