Red Velvet Cupcakes

Just for Matt...

Red Velvet Cake with Creamy Vanilla Frosting

Makes 3 9 inch layers or 36 cupcakes

3 1/2 c sifted cake flour

3/4 c unsalted butter, softened

2 c sugar

3 large eggs at room temperature

1 oz red food coloring

4 T unsweetened cocoa powder

1 1/2 t vanilla extract

1 1/2 t salt

1 1/2 c buttermilk

1 1/2 t apple cider vinegar

1 1/2 t baking soda

Prepare yourself- this recipe requires a lot of bowls! But it will definitely be worth it in the end. 

Preheat the over to 350 F. Grease and flour 3 9 inch pans lining the bottoms with either parchment or wax paper. Sift the flour, measure, and then set aside. In a large bowl cream the butter and sugar together until very fluffy. Add the eggs one at a time scrapig the bowl after each addition. In a small bowl mix the food coloring, cocoa powder and vanilla together. Add to the batter and beat well. In a separate small bowl mix the buttermilk and salt together. In alternating sequence add the flour and buttermilk to the batter scraping the bowl after each addition. Do not over beat. Finally, in one more small bowl combine the apple cider vinegar and the baking soda and then add imediately to the batter. Beat until very smooth. 

Divide the batter between the three pans. Smooth the top of the batter a cook for approximately 30 minutes or until the center of the cake tests clean. Set aside to cool. And frost when completely cooled with my creamy vanilla frosting (I know some people prefer cream cheese- but I swear by this frosting!). 

Creamy Vanilla Frosting

makes 1 lb. Depending on your frosting needs, you may need to make 1.5 batches

5 T flour

½ cup milk

1 cup butter, soften

1 cup super fine white sugar

2 tsp. vanilla

Blend 5 T four and ½ cup milk over low heat until it get thick. (It will look like very thick, old time, school paste. Basically a blob) Set aside to cool.

Cream 1 cup butter, 1 cup super fine white sugar until smooth and glossy. Add 2 tsp. vanilla. Add thickened flour mixture and beat well.

This frosting is a little tricky and can separate and the results look very disgusting.  Don’t over beat your butter but make sure the sugar is incorporated.

PS: Blob is a new and upcoming culinary term. It is all the rage. 

Happy Eating! Enjoy!

Kara