Red Velvet Cupcakes

Cupcakes.. ah, the little treat that makes everyone in the office smile!

This past weekend was a co-workers birthday and so I was inspired to bring in some Red Velvet Cupcakes to work yesterday! Deliciously sinful with cream cheese frosting, who could resist Red Velvet?!

Recipe follows (thanks Ina Garten):

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• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder, such as Pernigotti
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1 tablespoon liquid red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 extra-large eggs, at room temperature
• 
  
• For the frosting:
• • 8 ounces cream cheese, at room temperature
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 1/2 cups sifted confectioners' sugar (3/4 pound)

  Preheat the oven to 350 degrees F. Line 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 a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.

  
  

  Frosting Instructions:

  
  

  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.

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So first off, who knew that Red Velvet cupcakes were really just chocolate cupcakes with a lot of red food coloring? Surprising huh? Fortunately (or I guess, unfortunately) I ran out of red food coloring and was only able to add about a 1/2 tsp. Oops. So my cupcakes didn't really turn out red - but hey it was still delicious!

Moist and chocolate-ly, Ina Garten hits it out of the ball park again with her recipe. Pretty simple and quick to make, this was a hit in the office and people claimed that it was 'out of this world!'

Taste: A

Time: 1 hour

Difficulty: Easy