Red Velvet Cupcakes

Copyright 2011 LtDan'sKitchen blogs

A twist on the southern classic, the Red Velvet Cake, I'm presenting a cupcake version from the Joy of Baking blog. As a dessert to bring to a New Year's party, it is elegant in its presentation but kid-friendly enough in cupcake form.  The cupcake comes fully frosted with cream cheese frosting and a topped with bright red candy roses. It is a New Year's eve party after all so I had to make it all glam and fab. 

Red Velvet Cupcake - Adapted*

Copyright 2011 LtDan'sKitchen blogs

1 1/4 cups cake flour, sifted
1/4 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
1/4 cup unsalted butter, at 
   room temperature
3/4 cups granulated white sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup buttermilk
1 tbsp liquid red food coloring
1/2 tsp white distilled vinegar
1/2 tsp baking soda

1. Preheat oven to 350°F and line 
    12 muffin tins with paper 
    cupcake liners.

2. In a large bowl sift together the flour, baking powder, salt, and cocoa
    powder.

3. In a second bowl of your electric mixer, or with a hand mixer, beat 
    the butter until soft (about 1-2 minutes). Add the sugar and beat until
    light and fluffy (about 2-3 minutes). Add the egg and beat until 
    incorporated. Scrape down the sides of the bowl. Add the vanilla 
    extract and beat until combined.

4. In a measuring cup whisk the buttermilk with the red food coloring. 
     With the mixer on low speed, alternately add the flour mixture and
     buttermilk to the butter mixture, in three additions, beginning and 
     ending with the flour.  

5. In a small bowl, combine the vinegar and baking soda. Allow the 
    mixture to fizz and then quickly fold into the cake batter.

6. Working quickly, divide the batter evenly among the 12 muffin cups 
     and smoothen the tops with an offset spatula or the back of a spoon. 
     Bake for 18 - 23 minutes, or until a toothpick inserted in the center 
     of the cupcakes comes out clean.

7. Cool the cakes in their pans on a wire rack for 10 minutes and them 
     remove from pan. Let cool completely before frosting. 

Cream Cheese Frosting:
 
8 oz cream cheese, room temperature
1/2 tsp pure vanilla extract
1/2 cup confectioners' sugar, sifted
2/3 cup cold heavy whipping cream (double cream) (35-40% butterfat)

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency. 

*Red Velvet Cupcake: Joy of Baking blog