Monday, December 13, 2010
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 Tbs. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 Tbs. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
8 oz. cream cheese
5 Tbs. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners, about 3/4 full. I like to use a scooper, so that the portions are all the same. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes (but check early so that you don't overbake!).
NOTE: I tripled the because I was making it for a double recipe of cupcakes, so the pictures show more ingredients than you would normally have. If you like lots of frosting, or like to pipe it to look fancy, you may want to increase the frosting quantity by 50% for a single recipe of cupcakes.
With 5 young children at home, Heather is a busy mom! She's one of the best cooks I know and being a fellow Minnesotan means I always have someone to practice my Northern accent with (Yah, sure. You betcha). I'm thrilled that Heather was able to share this delicious recipe with us today and having sampled one of these beautiful cupcakes myself, I do have to chime in that it was the best red velvet cake I'd ever had! Thanks Heather!
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