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Monday, February 9, 2015

Red Velvet Cupcakes

Hello yet again!

Finally, we reach the crux of the whole thing- the vehicle upon which to put white chocolate cream cheese frosting and raspberry bourbon sauce, as well as whatever else you'd like! I don't usually make red velvet cake because of the great cost that goes into doing nothing but making it red. But, it is fun to make and play around with every once in a while, and I'm glad the BF gave me the push needed. I have lots of pictures, let's go!

Here's the complete arsenal for the cake and the frosting.
First, cream your sugar and oil.
Meanwhile, mix your dry ingredients in another bowl.
Next, beat the eggs in one at a time.
And now you're ready for the big step...
Add that red food coloring! Then mix on slow speed until uniform, being careful
not to splash any of that color on yourself!
Then add your dry ingredients, one half at a time, alternating with the buttermilk.
And here's adding the buttermilk.
In a small bowl, combine baking soda and vinegar. Stir, then add to batter.
Only beat for about 10 seconds once you add the baking soda and vinegar. And you're done with the batter!
Bake at 350 F for varying amount of time, depending on whether you're making cupcakes, a loaf cake, layer cake, or sheet cake- just remember that it'll be a minimum of 15+ minutes, keep an eye on it, and it's done when a toothpick or tester comes out mostly clean!

For the cupcakes, as with last week's frosting/icing, the BF and I used this recipe, and followed it pretty much exactly, except we made our own cake flour out of all purpose flour and cornstarch instead of using cake flour- still delish! Feel free to use cake flour, and let me know how it goes, I just don't usually keep it around the house :)

I (perhaps obviously) frosted these with the White Chocolate Cream Cheese Frosting, delish!
And Jordan had the great idea to set the icing a little better for transport by dusting on powdered sugar- yum! Enjoy!

Savor it!
Love, rue

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