Red Velvet Cupcakes (From Cupcake Rehab.)
3 1/2 cups flour
3/4 cup butter
2 1/2 cups sugar
3 eggs
red food coloring
3 tbsps. unsweetened cocoa
1 1/2 tsps. vanilla
1 1/2 tsps. salt
1 1/2 cups buttermilk
1 1/2 tsps. cider vinegar
1 1/2 tsps. baking soda
Preheat oven to 350°F (175°C). Line pan with paper liners.
In a small bowl, sift the cake flour and set aside.
In a large bowl cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Fill cups 1/2 full and bake 20-25 minutes, Cool in pans for 10 minutes, then remove from pans and cool completely.
Cream Cheese Kool-Aid Frosting (From Cupcake Rehab.)
8 oz. cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1/2 tsp. vanilla extract
2 1/2 cups confectioners sugar
Packet Kool-Aid
In a bowl, with your electric mixer on medium high speed, beat together cream cheese, butter and vanilla until creamy. With mixer on low speed, make 1/2 cup additions of sugar and beat until light and fluffy. Increase the speed of your mixer between each addition and add Kool-Aid. Mix until completely colored. Frost cooled cupcakes.
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