Red Velvet Cupcakes

For my Valentine's Day dinner party, I wanted to try a new dessert that screamed "Valentine's Day!"  And what better than red velvet cupcakes?  I found these on Katie's blog and once again, she came through!  Deliciously moist and dense, topped with a wonderful cream cheese frosting, these were the perfect dessert for our dinner party!

Red Velvet Cupcakes

from Good Things Catered

Ingredients:

2 1/2 C cake flour

1 1/2 C sugar

1 tsp baking soda

1 Tbsp cocoa powder

1 tsp salt

2 eggs

1 1/2 C vegetable oil

1 C buttermilk

2 Tbsp (1 oz) red food coloring

1 tsp vanilla extract

1 tsp white distilled vinegar

1 (8 oz) package cream cheese, room temp

2 sticks butter, room temp

2 tsp vanilla extract

4 1/2 C confectioner's sugar

Directions:

• Preheat oven to 350 and prepare cupcake tins with liners
• In medium bowl, combine flour, sugar, baking soda, cocoa powder and salt.  Whisk to combine well and set aside
• In bowl of stand mixer fitted with paddle attachment, combine oil, buttermilk, eggs, food coloring, vanilla and vinegar
• Beat to combine well
• Lower to slow speed and slowly add dry ingredients
• Once all dry ingredients are added, turn speed to medium and beat until completely smooth, about 2 minutes
• Using cookie scoop, carefully fill cupcake liners about 3/4 of the way full and tap to release air bubbles
• Place in oven and bake until toothpick inserted into center of cupcakes comes out clean, about 20-25 minutes
• Remove from oven and let cool completely
• Meanwhile, in clean bowl of stand mixer, combine cream cheese, butter and vanilla and beat to combine well
• With mixer on slowest speed, add confectioner's sugar.  If necessary, add 2-5 tbsp of water to reach desired consistency.  I did not need to add any water
• Pipe cream cheese on tops of cooled cupcakes and serve (or refrigerate until time to serve)
• Makes about 24-30 cupcakes