Red Velvet Cupcakes

So, as you can tell, I've been on a bit of a cupcake kick lately. This was my month to host book club and I had picked The Red Tent by Anita Diamant as our book to read. In keeping with the theme, I decided red velvet cupcakes for dessert would be perfect.

While, searching for a recipe I found this one by Paula Deen. I love Paula Deen! Red velvet is a traditional southern cake, so making Paula's was a no-brainer.

These were AWESOME!!! The cake was moist and delicious. The cream cheese frosting is a classic for these.

I ended up not actually using these for book club though. After a week of my husband being away on business, I was really needing a night out and decided instead of hosting at home (which would mean cleaning and cooking all day)I needed a night out. So, we made reservations at a great restaurant,went there instead and had a great night.

The cupcakes didn't go to waste though. I dropped this batch off at my husband's office. His ex-boss (who has a new position) was celebrating his birthday and it sounds like everyone really enjoyed them--yay!


These look beautiful, even in the oven.


Ingredients
Makes 24 cupcakes

Cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.


Icing
1 (8-ounce) package cream cheese
¼ cup butter, softened
2 teaspoon good vanilla
1 (1-pound) box confectioners’ sugar

Beat cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together.

I applied the icing to the cupcakes with a #4B Wilton's tip. The garnish was make by finely crumbling up half of one un-iced cupcake then adding red sugar sprinkles, to the crumbled cupcake. Sprinkle about 1 tsp. over each cupcake.