Favorite Desserts - Red Velvet Cupcakes

When it comes to Red Velvet Cupcakes, you can never go wrong with making these babies for the holidays. So with the help of my mother, I decided to try these out myself. And I must say, BOY! were they delicious. 

Cupcake Ingredients (Makes 12 Cupcakes/ with frosting)
4 tablespoons unsalted Butter (at room temperature)

2 1/2 tablespoons unsweetened cocoa powder (100 %)

1 cup granulated sugar

1 whole egg

red food coloring (gel coloring is best)

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup + 2 tablespoons all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons white vinegar

1/2 teaspoon vegetable oil

Cream Cheese Frosting 

1/4 cup unsalted butter (1/2 stick)

1/4 cup salted butter (1/2 stick)

4 oz cream cheese  (at room temperature)

2 cups powdered sugar

I tablespoon vanilla bean paste

1/8 teaspoon almond extract

Directions

Preheat oven to 350 degrees F

Bowl #1 

Cream butter and sugar on medium speed for 3-4 minutes light and smooth.

Add the egg.

Add oil. 

Turn the mixer on high

Mix all together. Set aside.

Bowl #2 (Larger Bowl)

Add cocoa powder

Add 1/2 of the flour (1 cup + 1 tablespoon)

Mix together dry ingredients 

Add 1/2 of the  buttermilk  (1/4 cup)

Mix together 

Add remaining flour (1 cup +1 tablespoon)

Add remaining buttermilk (1/4 cup)

Mix on low scraping sides of bowl until blended. 

Add wet ingredients from Bowl #1

Add 3-4 drops red food coloring gel ( if not red enough add additional coloring 1 drop at a time)

*Mix on low until desired red color is achieved.

Add salt

Add baking soda

Add vinegar

Mix on Medium - High for 2-3 minutes until all ingredients are well blended and batter is smooth.

Line cupcake tins with 12 cupcake liners

Using a ice cream scoop or small rounded spoon, fill cup liners to 3/4 filled. 

Bake cupcakes for 16- 18 minutes (ovens vary)

To test, insert toothpick into the middle of a cupcake. Cupcakes are done if it comes out clean.

Cool cupcakes away from oven for 15 minutes.

Remove cupcakes from pan and cool an additional 15-20 minutes before frosting

Cream Cheese Icing

Cream Butter and Cream Cheese on High for 5 minutes

On low mix in powdered sugar 1/2 cup at a time. 

Mix until smooth and creamy 

Add vanilla bean paste

Add almond extract

Turn mixture on high and whip together until frosting is light and fluffy

Scrape down sides of bowl to make sure all ingredients are blended well.

Frost *cool cupcakes