Red Velvet Cupcakes

I made these beauties for Ann's bridal shower earlier this month. The cupcakes were an absolute hit! I'm not exaggerating - even those who usually shy away from cupcakes asked for a second helping! I made an assortment of cupcakes from scratch - red velvet, lemon, and cherry almond.

The most versatile and crowd favorite (if pressed to choose) would probably be the red velvet cupcake. This red velvet cupcake is an extremely moist cupcake; I pored over the 700+ reviews on this Allrecipes recipe and incorporated the most common recommendations. Then I made a whipped cream cheese frosting, piped it on top with a fancy frosting tip, and topped with sprinkles! Please don't cut corners and buy the canned frosting... I promise that the attached frosting recipe is easy and tastes much, much better!


Red Velvet Cupcakes (modified from Allrecipes.com)
makes 30 cupcakes

2 1/4 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1/2 teaspoon vinegar
1 cup sour cream
1/2 cup buttermilk
1 ounce red food coloring
2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Mix cake flour, cocoa powder, baking soda, and salt in medium bowl. Set aside. 
2. Beat butter and sugar in large bowl until light and fluffy (about 5 minutes). Beat in eggs, one at a time. Mix in sour cream, buttermilk, vinegar, food color, and vanilla. Gradually beat in flour mixture until just blended. Do not overbeat! Spoon batter into 30 paper-lined muffin tins, filling each cup about 2/3 full. 
3. Bake for 20 minutes, or until toothpick inserted into cupcake comes out clean. Cool completely, then frost with desired frosting. 

Tip: If you're like me, you don't want to go out and buy buttermilk just for this recipe. Make your own! Place 1 teaspoon white vinegar or lemon juice in a measuring cup, then add milk until the 1/2 cup mark. Let it thicken at room temperature for about 10 minutes prior to using.


Whipped Cream Cheese Frosting (from Allrecipes.com)

1 (8 ounce) package cream cheese, softened
1 cup white sugar (may substitue with 1 3/4 cup powdered sugar)
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Directions:

1. For best results, chill bowl and beaters prior to beating whipping cream. In a small bowl, with electric mixer beat whipping cream until stiff peaks form; set aside. (Test for stiff peaks: stop mixer, lift beaters out of the cream, and peaks should keep their shape or stand pertly.)
2. In a large bowl, combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold in whipped cream. Chill in refrigerator until use. 

Tip: If frosting is too soft or runny, may try adding a packet of unflavored gelatin to stiffen the frosting.