I love cupcakes. I love every kind of cupcake. I am so lucky that Seattle has 3 amazing cupcake shops not to far from my house. There is the Yellow Leaf Cupcake Co. which have the most amazing Lavender Macaroon cupcakes. Trophy Cupcakes which sells a salted caramel cupcake that is to die for, and Cupcake Royale which I have not yet eaten at, but guaranteed, I will in the near future. At the last minute (10:45 pm), I decided to make Red Velvet cupcakes - which I've always wanted to make, but never got around to it (luckily we live on top of a grocery store). I didn't realize that red velvet cupcakes are really just devils food cake with red food coloring added. The cupcakes are good, but take quite a bit more time than the Betty Crocker (just add water) boxed mix (which I love). MMMmmmmm french vanilla icing in a can. Have I told you before that Dietitians really do love their desserts! I've been having really good luck with the recipes from the Joy of Baking, so I decided to use it for the cupcake recipe as well.
RED VELVET CUPCAKE RECIPE
adapted from the Joy of Baking
1 1/4 cups sifted cake flour
1/4 tsp salt
1 tbsp cocoa powder
1 tbsp red food coloring
1/2 cup buttermilk
1/4 cup unsalted butter, room temperature
3/4 cups white sugar
1 large egg
1/2 tsp vanilla
1/2 tsp white distilled vinegar
1/2 tsp baking soda
CREAM CHEESE FROSTING INGREDIENTS
4 ounces cream cheese, room temperature
1/4 tsp vanilla
1/4 cup powdered sugar
1/3 cup heavy whipping cream
Preheat the oven to 350 ºF. Fill the muffin tin with 12 muffin liners.
In a large bowl, add sifted flour, salt, and cocoa powder.
In a separate bowl whisk food coloring and buttermilk.
In a large bowl beat the butter until light and fluffy, approximately 5 minutes. Slowly add the sugar, beating another 2 -3 minutes. Add the egg and vanilla and beat until combined.
Slowly add 1/3 of the the flour to the butter. Next add 1/3 buttermilk to the butter. Continue add each mixture to to the butter, alternating, until all combined.
In a small bowl add the baking soda and vinegar. When it bubbles, quickly fold into the cake batter. Quickly pour the batter into the muffin cups and smooth the tops with a knife. Bake for 23 minutes and then let cool on a wire rack.
In order to make the icing, beat the cream cheese and vanilla until combined. Slowly add the powdered sugar and beat until smooth. Gradually add the heavy cream and beat until thick and spreadable.