RED VELVET CUPCAKES
Cupcake Recipe from Martha Stewart’s Cupcakes
2 1/2 C cake flour (not self rising)
2 T unsweetened cocoa powder
1 tsp salt
1 1/2 C sugar
1 1/2 C vegetable oil
2 large eggs, room temp
1/2 tsp red gel-paste food color
1 tsp pure vanilla extract
1 C buttermilk
1 1/2 tsp baking soda
1 1/2 tsp baking powder (my alteration)
2 tsp distilled white vinegar
- Preheat oven to 350 deg F. Line muffin tins with paper liners. Whisk together cake flour, cocoa, salt and baking powder.
- Mix sugar and oil until combined. Add eggs. Mix in vanilla and gel paste.
- Add flour in three batches, alternating with two additions of buttermilk, whisking well after each. Stir together baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, mix 10 seconds.
- Fill cups 3/4 full. Bake 20 minutes.
Frosting
2 sticks unsalted butter (softened / room temp)
4 C confectioners sugar
1/2 C milk
12 oz cream cheese
1 tsp vanilla extract
- Cream butter until whipped and fluffy
- Add confectioners sugar and mix well
- Add milk until mixed well
- Add cream cheese and vanilla and mix until whipped
- *garnish by crumbling a cupcake into a flour sifter and sift onto frosted cupcakes*
