Red Velvet Cupcakes

I was finally able to find a Red Velvet Cupcake recipe!  As you will remember my previous post here, I received cute muffin cups from my mom and I was dying to make Red Velvet Cake for Valentines Day.  I didn't want to have to buy a cookbook so I went looking on the internet and came across this cute blog Pinch My Salt.  Nicole started the blog while living in Italy but now lives in California.  She has lots of yummy looking recipes that I will have to return and try!

The batter is a beautiful and vibrant colour

 Letting them cool... look how pretty they are!

 You can't tell me these muffin cups aren't great!!!!

 Decorated and looking pretty

 Close up...

 Now the moment of truth...do we even like Red Velvet Cake.... (please excuse the horrible lighting and the fact that we both look ill...it's just terrible lighting...)

The answer was yes, these cupcakes were so good and a total hit at my sister an brother-in-laws place tonight!  The recipe can be found here or below.

Red Velvet Cupcakes

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.  Frost cupcakes with cream cheese icing (recipe below) and decorate with red sprinkles if desired.