Red Velvet Cupcakes with Cream Cheese Frosting

Matt and I tried the new burger joint in our neighborhood called the Burger Lounge, yesterday. It was so-so...nothing to write home about; I personally still love Hodads in OB, which I think is the best burger joint in SD.

Anyhoo, they did have red velvet cupcakes with cream cheese frosting at the Burger Lounge and, of course, we bought one to share and it was just divine. I looked for recipes for red velvet cupcakes--and I had no idea that this is an old time cake recipe, very popular in the South. I did find a recipe on Noshwithme.com. Personally, I think this would be a great treat for your loved one (and family) for Valentine's Day.

INGREDIENTS (makes about 3 dozen cupcakes)

• 3 cups cake flour (not self-rising)
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 2 ¼ cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons salt
• 1 ½ cups buttermilk
• 1 ½ teaspoons cider vinegar
• 1 ½ teaspoons baking soda

DIRECTIONS

Preheat oven to 350 degrees.

Line 3 (12-cup) muffin pans with cupcake papers.

To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, 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 overbeat.

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.

red velvet cupcake batter, originally uploaded by chockylit.

Divide the batter among the cupcake pans. Bake each pan for 20-22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely (about 1 hour) before frosting.

red velvet cupcakes originally uploaded by Sucheela's In My Tiny Kitchen.

FROSTING

• 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
• 6 tablespoons unsalted butter, softened and cut into small pieces
• 1 ½ teaspoons vanilla extract
• 5 cups sifted confectioners’ sugar
• 1 red velvet cupcake, crumbled for sacrificial purposes

DIRECTIONS

In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.

When the cupcakes have cooled, spread the frosting on top of each cupcake and sprinkle a bit of crubmled red velvet cake over all. Yay!