Red Velvet Cupcakes

(Photo courtesy of
Sassality.blogspot.com)

Who doesn't LOVE red velvet cupcakes?  If you have frequented Sprinkles and had one of their amazing red velvet cupcakes or just love red velvet in general, then this recipe is for you!  From birthday parties to bridal showers, this recipe does not disappoint. There is a reason that this flavor is the #1 best-seller at Sprinkles:  to die for!  This recipe is courtesy of Sassality, a witty and hilarious blog about life as we know it.  Only one recipe tip:  "No lard or shortening [substitutions]," says Barb, owner of Confetti Cupcakes in Issaquah, Washington. "The aftertaste is horrid."

Red Velvet Cupcakes

(Print this Recipe)
Time to completion: @50 min
Servings: 11-18 cupcakes depending on size
Ingredients:
2 1/2 cups flour
1 1/2 cups white sugar
1/2 cup butter, room temperature
2 eggs, room temperature
1 cup buttermilk (organic if possible, the texture/flavor is different)
1 Tbs red food coloring
1 Tsp high quality vanilla extract
1/2 Tsp baking soda
1 Tbs distilled white vinegar
1/3 cup unsweetened cocoa powder
1 Tsp salt
Directions:
1.  Preheat the oven to 350 degrees (175 degrees C). Prepare the muffin tins. I prefer to use baking cups, tinfoil are fun at this time of year (silver and red can be found in most grocery stores or markets)
2.  Beat the butter and sugar w/an electric mixer until light and fluffy.
3.  Stir in the backing soda and vinegar.
4.  In a separate bowl, combine the flour, cocoa powder and salt; reduce the speed on the batter, or turn it off, and hand stir in the flour mixture until just blended. (Over stirring kills the fluff, and the rise is not as good).
5.  Pour or spoon the batter in to the cups and bakefor 20-25 min, depending on the level of moistness you desire.
6.  Cool on a wire rack.
7.  For the cream cheese frosting, I've used a ton, and always go back to Barefoot Contessa (though sometimes this is a bit buttery for some folks), or Martha Stewarts (because it's on line) recipe for Cream Cheese Frosting. The only change I make is using salted vs unsalted butter.