Red Velvet Cupcakes
They are a great combination of a not-too-sweet chocolate cupcake perfectly complemented by a rich, sweet, cream cheese frosting.
Ingredients
For the cupcakes:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened best-quality cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 1 1/2 cups sugar
- 2 eggs
For the cream cheese frosting:
- 8 ounces cream cheese, at room temperature
- 12 tablespoons butter (1 1/2 sticks), at room temperature
- 1 teaspoon vanilla
- 3 1/2 cups confectioners' sugar, sifted
Preparation
Pre-heat the oven to 350°F. Line 15 muffin tins with paper liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with an ice cream scoop or large spoon. Bake for 15-20 minutes, until a toothpick inserted in the centers comes out clean. Do not overbake! Cool completely in the pans and frost the cupcakes with the cream cheese frosting.
To make the frosting, place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
