Red Velvet Cupcakes

Ingredients

2 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk, shaken 1 tablespoon liquid red food colouring or ½ tsp red food gel 1 teaspoon white vinegar 1 teaspoon pure vanilla extract 1/4 lb unsalted butter, at room temperature 1 1/2 cups sugar 2 extra-large eggs, at room temperature Red Velvet Frosting, recipe follows

Method 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 colouring, 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 centres comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.

Red Velvet Frosting

Ingredients 8 ounces cream cheese, at room temperature 12 tablespoons unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 3 1/2 cups sifted confectioners' sugar (3/4 pound)

Method

Cream your butter and cream cheese on high speed for 8 minutes. At 6 minutes you want to stop it and scrape down the sides of the bowl and centre the mixture, place on high again for another 2 minutes. Add your powder sugar slowly with mixer on low, than add vanilla. Let this whip up for another 2 minutes. Buttercream should be thick but light and fluffy. If you like it sweeter than add another 1/4 cup of sugar.

I make butter cream icing. I crumble one cup cake and put on top of the icing.