I had the urge to bake something this weekend, so I look through my new Barefoot Contessa cookbook I had gotten for Christmas from Steve, How Easy is That? . I love a good cupcake, so I wanted to try Ina's recipe for Red Velvet Cupcakes with cream cheese frosting. It really was simple to make and I had all the ingredients at home, so I fired up the mean green Kitchen Aid mixer and got to baking. Ina did not disappoint yet again. This frosting is soooo good. There was some leftover and I considered just eating it plain right then and there, but decided to just throw it in the fridge for something else I can make later...maybe some pumpkin muffins from a pre-made mix thanks to Trader Joes.
This recipe made only 15 cupcakes which is a good amount. I am planning on bringing some into work to share with my team as a early Valentine's Day treat!
2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter at room temperature
1 1/2 cups sugar
2 extra large eggs at room temperature
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (I told you this frosting is to die for)
1/2 teaspoon pure vanilla extract
3 1/2 cups sifted confectioners' sugar
Preheat oven to 350 degrees. Line muffin tins with paper liners.
In a small bowl, sift together the flour, cocoa power, baking powder, salt and baking soda.
In a large measuring cup, combine the buttermilk, food coloring, vinegar and vanilla.
In a electric mixer with a paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs one at a time until combined.
With the mixer at low speed add the dry ingredients and wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients and mix until combined. Stir with a rubber spatula to be sure batter is mixed.
Scoop batter into the muffin cups with an ice cream scoop or large spoon (almost 3/4 full). Bake for 25-30 minutes (**I am not sure if it was the foil liners I used or my Williams Sonoma Gold Touch muffin pans, but mine were ready about 23 minutes in**), until a toothpick inserted in the centers comes out clean. Cool completely and top with cream cheese frosting.
Place cream cheese, butter and vanilla in a bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until just combined. Don't whip! Add the sugar and mix until smooth.