Red Velvet Cupcakes

The city is tricky. Just when the snow seems to be calming down, it picks back up again and sneezes all over the place. It’s leaking into homes now. Not the actual snow, but with the flakes people carry in, their mood seems to dampen as well. Not only is it hard to out, it’s hard to be snowed in.

Yesterday, I woke up to sideways snow. I was not amused for a brief moment, when I felt a cat nestled up to me. She is warm and fuzzy and just the little happy push I needed. Then, I noticed the bright colors in my bedroom. The stray, bright yellow post it on my lampshade telling me if I have any errands to run. They all made me smile.

I’m one of those nerds who has to surround herself with bright colors. Otherwise, I get sucked into the droopy frowns too. In a couple weeks, the snow will melt and the sun will be so hot we’ll wish for cold weather back. Or at least, I will.

Since the weather has been taking its toll on my mood, I make an effort to remind myself of spring.

I buy new, open-toed shoes in a bright yellow.

I play with fresh herbs in my cooking.

I bought pretty new spring inspired cupcake cases for ridiculously bright cupcakes.

I used these key ingredients (plus buttermilk) to make a very specific, delicious cupcake.

Hm… that doesn’t look right.

Oh yeah!

Now, a short note regarding this Red Velvet cupcake.  First of all, usually I read a recipe, think about how I made it then write it up.  This time, because of all the ingredients and the preciseness of the original recipe, I barely tweaked it.  I had to put it out there.

Second.  I can’t say enough great things about how great these cupcakes are.  If you only have one baking recipe in your arsenal, this should be the one.  Two words: Worth. It.

Red Velvet Cupcakes
(via Paula Deen)

makes 24 cupcakes

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature (I used a cup of whole milk with a T of fresh lemon juice to make buttermilk.)
2 large eggs, room temperature
2 tablespoons red food coloring (I use food coloring paste and only needed a couple squeezes to get the color I wanted.  Start with a little and add from there.)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the dry ingredients (flour, sugar, baking soda, salt, and cocoa powder). In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:

Ingredient

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.