Red Velvet Cupcakes: The Comeback

I feel I can confidently say I have redeemed myself. If you remember this post from this past July my first encounter with Red Velvet cupcakes was a bit of a disaster. Not one to be defeated, I had to revisit this romantic classic for this Valentine's Day.

Comment on this post for a chance to win tickets to the Seneca County Triangle Concert Series. The first concert will be at Ventosa Vineyards on February 23rd! Watch the Lake to Lake Girls Podcast on www.fingerlakes1.com next Wednesday, February 20, 2013 when we announce the winners! Winners will be picked at random.

If you're looking for a last minute gift idea for Valentine's Day, take a swing at these tasty cupcakes and surprise someone you love and impress their socks off when you tell them they are made from scratch. 

Red Velvet Cupcakes with Cream Cheese Frosting

Yields 12 Cupcakes

For the Red Velvet Cupcakes You Will Need...

3/4 cup butter, softened to room temperature

1 cup sugar

2 large eggs, room temperature

2 1/2 tbs red food coloring

1 1/2 tbs baker's cocoa powder

3/4 cup buttermilk

1 1/2 cups flour

1 tsp vinegar

3/4 tsp baking soda

Preheat the oven to 350 degrees Farenheit and line a muffin tin with 12 cupcake liners.

I used these adorable ones to get with the romantic and cutesy Valentine's Day theme.

Then beat together the butter and sugar until lightened in color and fluffy -this could take 3-5 minutes. Add in the eggs one at a time and beat until well combined. In a separate bowl, mix the food coloring and cocoa powder until it forms a paste, then add the paste to the butter mixture and blend well. Next add the buttermilk and blend well. Then add the flour and blend until just combined, do not over mix or your batter will fall when baking! In another separate bowl, combine the vinegar and baking soda, then add to the batter until fully incorporated. Distribute evenly between the paper liners and bake for 20 minutes. They are done when a tooth pick is inserted to the middle of the cupcake and comes out clean. While letting the cupcakes cool (for at least a half hour) prepare the cream cheese frosting.

For the Cream Cheese Frosting you will need...
1 cup (8 oz) of cream cheese, room temperature
6 tbs butter, room temperature
4 cups confectioners sugar
2 1/2 tsp vanilla extract

Beat the butter and cream cheese until well combined and fluffy. Then cup by cup add the confectioners sugar until well combined and there are no lumps, remember to scrape the sides down between cups. Finally add in the vanilla extract and combine well. Once the cupcakes are completely cooled (this is very important otherwise the heat from the cupcakes will melt the frosting off the cupcake), pipe the frosting onto the cupcakes. Garnish with some dusted cocoa powder on top or a sprinkle of shaved chocolate.