I made red velvet cupcakes with cream cheese frosting FROM SCRATCH for the party we had on Mother’s Day/my birthday. It was the first time I’d ever baked anything on my own that didn’t come out of a cardboard box. True story. Anyway, they were a huge hit with the family, so I though I’d share the wealth. Check out the recipe below. PS. I recommend using half the ingredients when making the frosting. Seriously- half a batch was more than enough- unless you’re like my husband and like to use the extra frosting to dip your frozen Hershey Bars in. Also, a true story. Enjoy!

INGREDIENTS
Cupcakes:
2 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 1/2 cup vegetable oil
1 cup buttermilk, room temperature
2 item large eggs, room temperature, lightly beaten
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon pure vanilla extract
Optional garnish: white- or milk-chocolate curls
Cream Cheese Frosting:
1½ pounds (three 8-ounce packages) cream cheese, room temperature
2 sticks butter, softened
1 teaspoon pure vanilla extract
4 cups confectioners’ sugar (sift to avoid lumps)
PREPARATION
To make cupcakes: Heat oven to 350°F. Line 2 standard muffin pans with paper muffin cups. In medium-size mixing bowl, sift together flour, sugar, baking soda, salt and cocoa powder. In large bowl, gently beat together oil, buttermilk, eggs, food coloring, vinegar and vanilla. Add sifted dry ingredients to liquid ingredients; mix until smooth and thoroughly combined.
Divide batter evenly among muffin cups, filling about 2/3 full. Bake until a wooden pick inserted in the center of a cupcake comes out clean, about 20 to 22 minutes. Remove from oven; cool completely before frosting.
To make frosting: In large mixing bowl, beat cream cheese, butter and vanilla together until smooth. Add sugar; on low speed, beat until incorporated. Increase speed to high and mix until light and fluffy. To frost cupcakes, use a small offset spatula. Sprinkle with chocolate curls.
Yields 24 servings
Posted: May 16th, 2009 under Recipes.
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