Red Velvet Cupcakes
Ingredients
For the Cupcakes:
- 1 cup butter, at room temperature
- 1-1⁄2 cups granulated sugar
- 2-1⁄2 cups all-purpose flour
- 2 tbsp. cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 1 cup buttermilk or 1 cup milk mixed with 1 tbsp. white vinegar
- 1 tsp. white vinegar
- 2 tsp. vanilla extract
- 1 tbsp. red food coloring
For the Frosting:
- 1 cup confectioners' sugar
- 1⁄2 cup butter, at room temperature
- 1⁄2 cup cream cheese, at room temperature
- 1 tsp. vanilla extract
- 2 – 4 tbsp. hot water
Instructions
For the cupcakes:
- Pre-heat the oven to 350°F and prepare pan with cupcake papers.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
- In a small bowl, whisk together buttermilk (or milk and vinegar), eggs, vanilla and red food coloring; set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add buttermilk mixture; mix well to blend.
- Add the flour mixture; mix until combined.
- Add the batter to the prepared cup cake pan (use an ice cream scoop to make sure they are all the same size).
- Place in the pre-heated oven and bake for approximately 20 minutes, or until a cake tester comes out clean.
- Remove from the oven to a wire rack to cool and let cool 10 minutes, in the pan, before transferring them onto a wire wrack.
For the frosting:
- It is important that the cream cheese and butter be at room temperature or icing will be lumpy.
- In a medium bowl, using an electric mixer, blend the cream cheese and butter until smooth.
- Add the confectioners' sugar, one cup at a time, blending after each addition.
- Add the vanilla and mix to combine.