Red Velvet Cupcakes with Cream Cheese Frosting

Cupcakes can make you feel better about anything and everything.

Even if you attend a radio show in the afternoon for two hours...earnestly wishing that your Korean was a teensy bit better to your own liking. Even if that show airs LIVE -as in, the host asks you something you did not expect and you can't edit the stupid rambling that rolls off your Judas tongue while your brain, in a very timely manner, just. goes. blank.

Which, of course, is precisely what happened to me.

What's really funny is that the radio show wasn't the most embarrassing thing I've been through.

When I think of some of the most ridiculous/stupid/nonsensical stuff I've done, I want to hide in a little closet somewhere and never come out and pretend that I did not make the biggest fool out of myself. BUT this is the real world...which means you accept it, laugh it off, and go on your way.

And bake 35 red velvet cupcakes from scratch. Vital to recovery.

I have this unofficial rule that everything I bake should be made from scratch.

Frosting is no exception.

My beautiful Rose Cupcakes, moments before packaging and delivery.

But THIS cutie was for me! :D














Red Velvet Cupcakes

*makes about 24 cupcakes*

Ingredients:

• Unsalted butter, for cake pans
• 2 1/2 cups cake flour, not self-rising
• 1 teaspoon salt
• 1/4 cup cocoa powder
• 1 1/2 cups sugar
• 1 1/2 cups canola oil
• 2 large eggs
• 1 fl oz red food coloring
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons white vinegar

Directions:

1. Heat oven to 350 degrees. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
3. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared muffin pan that's been lined with foil cupcake tins.
4. Bake until a cake tester inserted in the center of each cupcake comes out clean, 15-18 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.

Source: slightly adapted from Martha Stewart (Cream Cheese Frosting recipe is from here)