Red Velvet Cupcakes with Cream Cheese Frosting

I love red velvet cupcakes. And I love cream cheese icing. This is one of the most perfect combinations EVER in my book. I made these cupcakes for my co-workers of whom were hosting me in their Office for the past 3 months, while I was on a temporary assignment. I figured this would be the perfect way to leave a lasting impression. Good thinking, huh?

I've tried many red velvet recipes, and this is one of my favorites, out of the Martha Stewart Cupcakes cookbook that I so much love.

Red Velvet Cupcakes

Ingredients:

2 1/2 cups cake flour, sifted

2 tbsp. unsweetened Dutch-process cocoa powder

1 tsp. salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, room temperature

1/2 tsp. red gel-paste food color

1 tsp. pure vanilla extract

1 cup buttermilk

1 1/2 tsp. baking soda

2 tsp. distilled white vinegar

Directions:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. 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, frost or pipe with cream cheese frosting (recipe follows).

Cream Cheese Frosting

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature

12 oz. cream cheese, room temperature

1 pound (4 cups) confectioners' sugar, sifted

3/4 tsp. pure vanilla extract

Directions:

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.