Red Velvet Cupcakes

Double post today folks! Sorry for the e-laziness. Getting back from Christmas break has been really tough.

The first recipe I have for you is a delicious red velvet cupcake recipe, which I made at the birthday request of my new co-teacher (and pretty awesome friend).

I'm not gonna lie, I'm not usually that into red velvet, but these were really good and pretty easy. And they're so pretty! I threw on some silver sprinkles I had leftover from Christmas baking.

Your ingredients: Cake flour, cocoa powder, sugar, red food coloring, eggs, buttermilk, baking soda, oil, cinnamon, powdered sugar, cream cheese, and vinegar

So first, sift together the flour, salt, and cocoa powder.

Next, beat together the sugar and oil, then the eggs, then the food coloring and vanilla.

Now add in your flour mixture and buttermilk, alternating between each one, starting and ending with the flour. (Sorry about the photo quality, getting photos in the mixer is always iffy with lighting) Doesn't it look red and delicious?

Now mix together the baking soda and vinegar in a small bowl. It will fizz and make you feel like you're doing a really cool science experiment. Then add it to the batter and mix it in.

Then just bake those suckers!

Mmm, then frost them, preferably to the soundtrack of Wicked.

Red Velvet Cupcakes with Cream Cheese Frosting

Slightly adapted from Sweet Pea's Kitchen

Cupcakes:

2 1/2 cups cake flour

2 tbsp. unsweetened cocoa powder

1 tsp. salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, room temperature

1/2 tsp. red gel-paste food coloring (or 1 tbsp. regular food coloring)

1 tsp. vanilla

1 cup buttermilk

1 1/2 tsp. baking soda

2 tsp. distilled white vinegar

Frosting:

8 oz. cream cheese, softened

3 cups powdered sugar

2 tsp. vanilla

2 tsp. cinnamon

Preheat oven to 350°. Line muffin pans with cupcake liners.

In a large mixing bowl, whisk together the flour, cocoa powder, salt. In a mixer, beat together the sugar and oil on medium-high until combined. Add the eggs one at a time, mix well between each egg. Add in food coloring and vanilla.

With the mixer on low speed, add the flour mixture in three additions, mixing well between each addition. Alternate with adding the buttermilk, beginning and ending with the flour.

In a small bowl, mix together the baking soda and vinegar, which will fizz. Add it to the batter, mixing on medium-high for about 10 seconds.

Evenly distribute the batter into the cupcake liners, filling them about 3/4 of the way full. Bake for about 20 minutes. Cool on wire racks.

For the frosting, beat the cream cheese and powdered sugar in an electric mixer until smooth. Add the cinnamon and vanilla until combined.

Frost the cupcakes and enjoy!