Red Velvet Cupcakes

Eat these and listen to "Get Outta My Way" by Kylie Minogue

Hello everyone! Remember the days when I used to actually cook and write about it on this blog? Well, hey, I baked you something. A lot of little somethings, actually. Tomorrow is my last official day of work at the PR agency, so I'm baking them red velvet cupcakes. The two perfect cupcakes go to my boss, Jason, and my coworker Eric. These cupcakes are really fluffy and not too sweet, but trust me, the frosting makes up for it!

Red Velvet Cupcakes (adapted from Epicurious)

2 1/2 cups all purpose flour

1 tsp salt

1/2 cup (1 stick) unsalted butter, room temperature/softened

2 tablespoons cocoa powder

2 eggs

2 oz red food coloring (I only used .03 oz)

1 1/2 cup sugar

1 tsp white vinegar

1 tsp baking soda

1 cup buttermilk

2 oz. water

Directions:

1. Preheat the oven to 350°F. 

2. Cream butter and sugar until fluffy.

3. Add eggs and blend well.

4. Make a paste of cocoa and food coloring and add to the butter mixture.

5. Sift flour and salt together into this mixture.

6. One at a time, add the following ingredients: buttermilk, vanilla, and water.

7. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.

8. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.

9. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

Cream Cheese Frosting

• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups powdered sugar

Directions: Beat the cream cheese and butter until light and fluffy. Add the vanilla and beat. Add the powdered sugar until the frosting is fluffy. Frost your cupcakes!