Red Velvet

Red Velvet Mini Cupcakes

Things you'll need:

• 2 1/2 c. flour
• 1 1/2 c. sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 1/2 tsp. cocoa powder

• 1 1/2 c. vegetable oil
• 1 c. buttermilk (room temperature)
• 2 eggs
• 2 tbsp. red food coloring
• 1 tsp. distilled white vinegar
• 1 1/2 tsp. vanilla extract

Instructions 

1. Preheat your oven to 350 degrees. Line a muffin tin with paper baking cups.
2. In a large mixing bowl, cream together the sugar, vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
3. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder.
4. Gradually pour dry mixture into wet, about 1 cup at a time, until fully incorporated and blended thoroughly.
5. Fill baking cups about 2/3 full. Bake cupcakes for 20-22 minutes, or until a toothpick inserted into the center of cupcake comes out clean. Allow the cupcakes to cool, then top with Cream Cheese Frosting.

Cream Cheese Frosting

Mix 8 ounces of softened cream cheese, 2 teaspoons of vanilla extract or other flavouring, 1/4 cup of softened butter and 3 to 3 1/2 cups of powdered sugar.

Mix these ingredients in a large bowl with a hand-held or stand mixer until the frosting is fluffy. For a smoother, not-as-sweet cream cheese frosting, use less sugar.

Buttermilk

Top of Form

Ingredients:
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice

Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.