Red velvet is one of my favorite flavors of dessert, and Christmas is the perfect excuse to whip out red velvet recipes. Last Christmas I made this red velvet cheesecake, so this past weekend I decided to make cupcakes - a much faster red velvet option.
Red Velvet Cupcakes
2 cups flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 Tbsp liquid red food color
2 tsp white vinegar
1 tsp pure vanilla extract
3/4 cup unsalted butter, room temperature
1 cup buttermilk
for the icing
2 (8 oz) pkgs cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 1/2 cups confectioners' sugar1 tsp vanilla
In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
Using an electric mixer, beat the sugar, food color, vinegar, vanilla, and butter in a large bowl until light and fluffy. Beat in the eggs one at a time. Reduce the mixer to low speed and alternately add the flour mixture and buttermilk, mixing just until incorporated.
Divide the batter between two 12-cup muffin pans lined with paper liners. Bake at 350 degrees until a wooden pick inserted in the center of one comes out clean, 18-20 minutes. Let the cupcakes cool in the pans for 5 minutes, then transfer to wire rack to cool completely.
To make the icing, use an electric mixer to beat the cream cheese and butter until smooth. Add the confectioners' sugar and vanilla and beat until fluffy, 3 minutes. Spread the icing on the cooled cupcakes and store in an airtight container. Makes 24 cupcakes.
source: recipe from woman's day