Red Velvet Cupcakes

Red velvet cupcakes are my absolute favourite. It's deliciously  festive, rich, and  flavourful. Red velvet is like yellow cake but with a little kiss on the cheek of chocolate. The red color can come from beets or even Strawberries but personally I prefer red food dye and in large quantities as it does
a better job of disguising the brown chocolate without altering the flavour. Adopted into little red cupcakes and topped with a dollop of cream cheese frosting, they make a colourful and tasty dessert for late winter picnics and are especially sweet for Valentine's Day or for the Fourth of July if adorned with some blueberries.

Cook Time: 35 Minutes

Ingredients: (Red Velvet Cupcake)

1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk
1 1/2 tablespoons of red food colouring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar

Ingredients: (Cream Cheese Frosting)

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2-3 cups of powdered sugar
1 teaspoon of vanilla extract

Method
(Red Velvet Cupcakes)

1. Preheat the oven to 350F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the buttermilk, vinegar, vanilla extract, and red food colouring.
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking,
6. Allow to cool for one minute in the pan then transfer to a wire to cool completely.


Method
(Cream Cheese Frosting)

1. Beat the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to emsure even mixing.
2. Add the vanilla extract and mix.

3. Add the powdered sugar, continually taste to get the desired sweetness. Pipe onto cooled cupcakes.