Red Velvet Cupcakes

I simply had to blog about this.

Much as I've been procrastinating on my blogging, Ive been so excited about this one that it cannot wait; You see, I've been trying to nurse my aching knees (yes you read that right, that's plural- not just one but both of my knees arrrgh) after a recent 5k run that rendered me semi-limping and home-bound yet ecstatic about being able to finish 6 minutes faster than my previous time. (Yes, yes, this old doggie can still learn new tricks, haha)

Now being at home all the time can truly tap one's resourcefulness and in my case, I was wanting to go to the mall to buy Red Velvet cupcakes to give to the kiddies for valentines day but was too lazy and too injured to do so. So I searched for a good recipe and decided to whip up a batch this afternoon.

The result is a good batch of moist and tender cupcakes that is red in color yet chocolatey in flavor. I made some adjustments to the frosting recipe that I found cuz I just need a smaller yield and want the frosting less sweet.

I am very satisfied with the outcome of the first batch and made enough to send over to Luke and his fiancee' Monette, Mommy Indes, Koo,Kev and my nephews and niece. Its even better than the one I was planning to buy, if I do say so myself *proud* that's why Ive been itching to tell the world :)

Happy hearts day everyone!

Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients

* 3 ⅓ cups cake flour (not self-rising)
* ¾ cup (1 ½ sticks) unsalted butter, softened
* 2 ¼ cups sugar
* 3 large eggs
* 6 tablespoons red food coloring
* 3 tablespoons unsweetened cocoa
* 1 ½ teaspoons vanilla extract
* 1 ½ teaspoons salt
* 1 ½ cups buttermilk
* 1 ½ teaspoons cider vinegar
* 1 ½ teaspoons baking soda


* Preheat oven to 350 degrees.
* Place cupcake papers in three dozens cupcake tins.
* In a small bowl, sift the cake flour and set aside. Cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition.
* In another bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
* In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
* In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
* Divide the batter among the prepared pans. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cupcakes cool in a wire rack.


Frosting: 1 8-ounce pack cream cheese, softened and cut into small pieces
* 6 tablespoons unsalted butter, softened and cut into small pieces
* 1 ½ teaspoons vanilla extract
* 1 cup sifted confectioners’ sugar

In a large bowl, beat the cream cheese and butter until smooth.
* Add the vanilla and beat well.
* Gradually add the sugar, 1/2 cup at a time, beating continuously until smooth and creamy.
* Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
* When the cake has cooled, spread the frosting liberally on the cupcakes.

Makes about 32 cupcakes.