Happy Valentine’s Day!!!!!!
I really love Valentine’s Day. Whether I have someone special to share it with or whether I’m having a fun night with my girlfriends, there’s something about Valentine’s day that really makes me warm and fuzzy on the inside. I think what I love most about this day is that it really pushes people to tell someone else how they feel about them and to go out of their way to make someone else feel special.
Of course not everyone loves Valentine’s Day, but because I do I chose to make a classic Valentine’s Day dessert: red velvet cupcakes.
Oh, and while I’m on the topic of love, I can’t get Glee’s version of “Silly Love Songs” out of my head….
Red Velvet Cupcakes with Cream Cheese Frosting
Yield: about 24 cupcakes
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
Source: Annie’s Eats