Red Velvet Cupcakes

Before the year twenty-ten ended, I am extremely happy to say I was able hang out with Jessica, Jenae and Michelle <3 Great friends whom I met during my one year stay at FVAA. It's wonderful to be able to meet even after all these years and pick up where we left off. I'm grateful; I really am.

What was on our agenda? Red Velvet Cupcakes.

 And they were good. Really good. They turned out red and velvety - just like they were supposed to. Add the Cinnamon Cream Cheese on top and it was divine.  

Red Velvet Cupcakes
from Joy the Baker (check out her page for gorgeous photos)

4 tbsp unsalted butter, at room temperature
3/4 cup sugar
1 egg
3 tbsp unsweetened cocoa powder
2 1/2 tbsp red food coloring
1/2 tsp vanilla extract
1/2 cup buttermilk
1 cup plus 2 tbsp all-purpose flour
1/2 tsp salt
1/2 teaspoon baking soda
1 1/2 tsp distilled white vinegar

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting
double recipe to frost a 2 layer 9-inch cake

2 1/3 cups powdered sugar, sifted
3 tbsp butter, room temperature
4 oz cream cheese, cold (we used room temperature, as Joy suggests)
scant 1/4 tsp ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
Do not over-beat as the frosting can quickly become runny.

We had plenty of frosting left over. You might want to reduce the recipe.. Actually no, make the full amount and you have leftovers to "inject" into the cupcakes.