Red Velvet Cupcakes

Stephen was called as the Elder's Quorum president last Sunday. We have known about the calling now for 6 weeks or so. It was getting really hard to keep the secret, and I'm glad that it is now official. A few nights ago, he had his first presidency meeting at our house. I thought that it was the perfect opportunity to try a new recipe. That way the leftovers could be sent home with them and therefore, I wouldn't be tempted to eat them all. For our anniversary, Stephen brought home cupcakes from a yummy cupcake bakery in a neighboring town. I had seen this bakery many times and had been dying to try it. The cupcakes were delicious with my favorites being the carrot cake and red velvet. I haven't ever made red velvet cupcakes and so here was my chance. Attached is the recipe that I used, and they were really yummy. I didn't use as much red food coloring as the recipe called for and so they were a bit swirled but still really good. If you get a chance to try them, you will not be disappointed. Just let my picture above tempt you!

Red Velvet Cupcakes
From www.recipezaar.com

Ingredients

2 1/2 cups all purpose flour

1 teaspoon salt

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs

2 tablespoons cocoa powder

2 ounces water

2 ounces red food coloring

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon white vinegar

1 teaspoon baking soda

Cream Cheese Frosting

• 1(8ounce)package cream cheese softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt togethr into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
10. Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.