Red Velvet Cupcakes - Dorm Room Approved!

I think I may have a new job - Dorm Room Mom!  The girls loved all the food I brought them so much; I've been invited back to cook for them again.  I love it - I didn't even have to beg and plead for a visit with my daughter, she was the one who called me with her request list.  On her list were red velvet cupcakes, something I've made for her many times. 

They didn't even wait till after dinner to dig into these, her roommate Madeline was so cute, she said, "I want one with the most frosting"!  It made me so happy to see them so interested in food; they wanted to know where did I get the cupcake wrappers (Michaels) and what were the red sprinkles on top (edible glitter from Michaels or a well stocked grocery store).

Red Velvet Cupcakes

1 cup unsalted butter, room temperature
2 cups granulated sugar

2 eggs

3 tbsp. cocoa powder

2 1/2 cups cake flour

1 tsp. salt

1/2 tsp. baking soda

1 cup buttermilk or 1 cup of milk + 1 teaspoon white vinegar

1 tsp. white vinegar
1 tsp. vanilla extract
1/2 oz. red food coloring

Preheat oven to 350 degrees F.



In a mixing bowl cream butter and sugar, beat until light and fluffy, add eggs one at a time and mix well. Add cocoa powder, flour, salt and baking soda and mix until starting to combine.  Add buttermilk, vinegar, vanilla extract and red food coloring, mix slowly until completely combined.  Divide batter into (2) muffin pans lined with 24 wrappers. 

Bake for 14-16 minutes, until toothpick comes out clean.  Cool before frosting.

Cream Cheese Icing

6 oz. cream cheese, room temperature

1/2 cup unsalted butter, room temperature

3 1/2 cups powdered sugar

1-2 tbsp. heavy cream or milk

1 tsp. vanilla extract

To the mixer add cream cheese and beat until smooth, then add butter and beat until smooth, scraping down sides.  Add powdered sugar, milk and vanilla, mix until smooth and will spread easily.  I like to use a piping bag with a star tip (Wilton 1M) a butter knife or frosting spatula works too.  These were garnished with edible glitter from the craft store.  Store cupcakes in the fridge and set out 10 minutes or so prior to serving, they will keep on the counter if it's not too warm.

Can you all do me a big favor and go check in on my dear friend Becky, she is still new to blogging and having a hard time due to the fact she is in pain.  I know she would love it if everyone was checking up on her.

Have a great weekend everyone!

Gina