red velvet and cream

so... maybe it's because i'm going stir-crazy just wanting to have this baby already and i'm trying hard to keep my mind occupied... or maybe because the hubby's at work and i had nothing better to do... but i got the baking bug today... i mean, i have it almost everyday... but today it bit me big time...

i know i just baked some fantastic brownies 2 nights ago... but i needed to get my willies out in the kitchen... so i decided to bake some red velvet cupcakes from a recipe i got from this months "runners world" from a bakery in nyc called "how sweet it is"... i was going to save these for valentines day... but why wait!!!

i've made red velvet cupcakes before, using a recipe from paula dean of food network fame... and they weren't half bad... but i wanted to try this recipe... and it's not because it's half fat or fat free or anything like that, cause they aren't... but the picture made me crave 'em... and hey... why not...

red velvet cupcakes recipe:

1 1/2 cups sugar

2 1/2 cups cake flour

2 tbsp cocoa powder

1 tsp baking soda

1 tsp salt

1/2 cup veg oil

1 cup buttermilk

2 lrg eggs

2 tbsp red food coloring

1 tsp vanilla extract

1/2 tsp vinegar

directions:

1. preheat oven to 325 and line cupcake tins

2. sift together flour and salt

3. combine oil, buttermilk, and eggs and beat together, then beat in the sugar

4. combine the cocoa and the food coloring, then add to batter
5. beat in the flour, and combine well

6. blend in vanilla, and scrape down the bowl

7. in a small bowl, combine the baking soda and the vinegar, add to the batter and combine well

8. fill cupcake tins until 2/3 full and bake 15-20 minutes

9. cool on wire rack before frosting

i chose to do what almost everyone does when making red velvet cupcakes, i frosted them with a creamy vanilla cream cheese frosting... i love cream cheese frosting, slightly tangy, oh so creamy and sweet...

cream cheese frosting recipe:

8 ozs cream cheese softened

3-5 tbsp heavy cream (depending on how creamy you want your frosting)

1 1/2 - 2 cups confectioners sugar

vanilla extract to taste

directions:

1. soften cream cheese

2. in a stand mixer with the paddle attachment, cream the cream cheese, and alternately add heavy cream by the tbsp and the confectioners sugar, blend in vanilla extract... mix until creamy and combined to your liking

and here they are, all dressed up with a few bittersweet chocolate shavings... enjoy!

and did you know... that the reddish tinge in these cupcakes comes from an antioxidant in the cocoa reacting with the acids in the buttermilk and vinegar... using red food coloring just kicks up the color! you learn something new every day!