Red Velvet Cupcakes With Cream Cheese Frosting

When I first moved to Atlanta, GA everyone I met would say "You have to try the Red Velvet Cake" and so I did.  I was very disappointed.  I found that the Red Velvet Cake was a little too dry for me.  As years went by I wanted to give it a try, but this time I was going to get in my kitchen and make it myself.

I started comparing different recipes from baking cookbooks I own and recipes online.  I found this recipe from a book I purchased a few months ago, The Complete Cook's Country TV Show Cookbook.  I reviewed the recipe and it sounded easy and the cake on the picture didn't look dry.

So, this weekend I decided to try out the recipe and I'm so happy I did.  Instead of a cake I decided to make cupcakes.  These cupcakes are delicious, super moist and with the Cream Cheese Frosting, a perfect combination.  Now I have a different opinion of this cake.

The Cream Cheese Frosting is creamy and smooth.  Definitely a hit! 

You can make the cupcakes or a cake, either way you are going to be very pleased with the results.  

Ingredients

2 1/4 cups all-purpose flour

1 1/2 tsp baking soda

pinch of salt

1 cup buttermilk

2 large eggs

1 tbsp distilled white vinegar

1 tsp vanilla extract

2 tbsp cocoa

2 tbsp red food coloring (1 ounce)

12 tbsp unsalted butter, softened

1 1/2 cups granulated sugar

Cream Cheese Frosting Ingredients

16 tbsp unsalted butter, softened

4 cups confectioners' sugar

 16 ounces cream cheese, cut into 8 pieces softened

1 1/2 tsp vanilla extract

pinch of salt

For the Cupcakes:  Adjust oven rack to middle position and heat oven to 350 degrees.  Line cupcake pans with cupcake tins (makes about 18).

For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees.  Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans.

Whisk flour , baking soda, and salt in medium bowl.  Whisk in buttermilk, eggs, vinegar and vanilla in a 4-cup liquid measuring cup.  Mix cocoa with food coloring in small bowl until smooth paste forms.

Using the stand mixer fitted with paddle, beat butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes.  Reduce speed to medium-low and add flour mixture in 3 additions, alternating with buttermilk mixture in 2 additions, scrapping down bowl as needed.  Add cocoa mixture and and beat on medium speed until completely incorporated about 30 seconds.  Give batter final stir by hand.

For cupcakes:  Pour about 2/3 cup of batter into each cupcake tin. Bake in the oven for about 20 minutes or until a toothpick inserted in the middle comes out clean.  Remove from oven and cool completely on a wire rack.  When cupcakes are cooled, frost using a butter knife or pipe it on with a big star tip.  

For Cake:  Scrape batter into prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Let cakes cool in pans on wire rack for about 10 minutes.  Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.

When cakes are cooled, cover edges of cake platter with strips of parchment.  Place 1 cake layer on platter.  Spread 2 cups frosting evenly over top, right to edge of cake.  Top with second cake layer, press lightly to adhere, then spread remaining frosting evenly over top and sides of cake.  Carefully remove parchment strips before serving.

Making the Frosting: Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes.  Add cream cheese, 1 piece at a time, and beat until incorporated about 30 seconds.  Beat in vanilla and salt.  Refrigerate until ready to use.

Source:  The Complete Cook's Country TV Show Cookbook