Red Red Velvet

Cupcakes cupcakes cupcakes.

Red velvet cupcakes with cream cheese icing.

Homemade.

I'm so happy.

Proud?

You should be.

 

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 teaspoon of baking powder

1/2 teaspoon of salt

1 cup of buttermilk*

1 1/2 tablespoons of red food coloring

1 teaspoon of vanilla extract

1 teaspoon of distilled white vinegar

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
 Cupcakes:
1 Preheat the oven to 350°F. 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 coloring.
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 rack to cool completely.
Frosting:
1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.
 Decorate and Eat. 
Yummy