Red Velvet Cupcakes

 

Sweet Tea, Grits and Red Velvet.  When you see any of the three on a restaurant menu you know you must be south of the Mason-Dixon Line.  Southerners lovvvvve their Red Velvet cakes. To me, Red Velvet is a moist, colorful not very chocolaty cake used merely as a vessel to move that yummy cream cheese frosting into your mouth.  It is also a tad bit messy.  My first venture into baking Red Velvet from scratch left enough red splatter in my kitchen to keep Dexter busy for hours.  Needless to say I don't make it often.  However, a birthday request from a friend can't go unanswered, right?!  So, this batch is for Natalie.  Happy birthday y'all!

RED VELVET CUPCAKES
Yield: 18-20 cupcakes

2 1/2C flour
1tsp cocoa powder
1tsp baking soda
1tsp salt
1 1/2C sugar
1C buttermilk
1 1/2C veggie oil
2 eggs
1tsp vinegar (white)
1tsp vanilla
1 oz red food coloring (one bottle)

1.  Stir together flour, cocoa powder, baking soda and salt.
2.  In another bowl, mix together sugar, buttermilk, oil, eggs and vinegar.
3.  Add the dry mixture to the wet mixture and beat on medium speed until well blended.
4.  Add vanilla and red food coloring and mix again on low speed until well blended.
5.  Fill lined muffin tin 3/4 full with batter.
6.  Bake 350 approx. 20-25 minutes.


CREAM CHEESE FROSTING

8 oz cream cheese, at room temperature
1/2C butter, at room temperature
16 oz confectioner's sugar
1tsp vanilla

1.  Cream together cream cheese and butter. 
2.  Add sugar and vanilla until smooth and creamy.
3.  Pipe onto cooled cupcakes. 

Enjoy!