Mouth watering Red Velvet Cupcakes

So let's face it, I am not a cook nor a baker, however, I definitely have the best taste buds in town. My sister-in-law makes the best and tasteful red velvet cupcakes. So today, I decided to share with you her recipe for this mouthwatering treat.  

INGREDIENTS
For Cupcakes

• 2 1/2 cups cake flour 
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1/2 teaspoon red gel-paste food color
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar 

For Frosting

• 8 ounces (2 sticks) unsalted butter, room temperature
• 12 ounces cream cheese, room temperature
• 1 pound (4 cups) confectioners' sugar, sifted
• 3/4 teaspoon pure vanilla extract 

DIRECTIONS

For Frosting

1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

 

For Cupcakes

1. Preheat oven to 350 degrees. Whisk together cake flour, cocoa, and salt.
   
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
   
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
   
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
   
5. To finish, use a small offset spatula to spread cupcakes with frosting.
   
   Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.  
   
   
   
   
   From a classic cupcake to cookies, there is a red velvet dessert to match this holiday season
   
   
   SweetReadings :)