Red Velvet Cup Cakes & Creamy Cheese Frosting

Had a craving, had to make them. And they turned out looking pretty good. If you tasted them, tell me about it!

Thanks for all of the responses on the cup cakes. For those that crave this deceivingly chocolaty treat, which does involve more steps than you will find in my cook book, here is the recipe:

Red Velvet Ingredients

1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temp
2 eggs, room temperature
2 1/3 cups flour
2 TBS of Dutch-processed cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup of buttermilk*
1 1/2 TBS of red food coloring (see below for options)
1 tsp vanilla extract
1 tsp of distilled white vinegar

Frosting ingredients

1/2 cup of butter (1 stick), room temperature
8 oz cream cheese (I like whipped), room temperature
2 – 3 cups powdered sugar
1 tsp vanilla extract

* If you don’t have buttermilk on hand, can make it by adding 1 TBS of distilled white vinegar to milk and letting it stand for approx 10 minutes.

* If you “don’t do” red dye – then you can substitute red beat juice to get the desired color. The end result will be a bit more purple-ish vs. a deeper red. You may want to sample the batter to see if you need to adjust the flavor with a pinch more sugar.

Cup Cake Directions

Preheat the oven to 350 degrees. Beat the butter and sugar with an electric mixer for three minutes on medium speed until light and fluffy. Add the eggs, one at a time, beating until each is fully incorporated into the batter.

In a medium-size bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring. Then blend into the butter and sugar mixture.

In another large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder and salt. Add one fourth of the dry ingredients at a time and mix very well.

Scoop into cupcake papers 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Allow to cool for one minute in the pan before transferring.

Makes approx 30 cup cakes.

Frosting Directions

Cream the butter and cream cheese together, approx three minutes. Add the vanilla extract and mix. Then add the powdered sugar, continually taste to get to desired sweetness.

Pipe onto cooled cupcakes – have fun with the designs