Red Velvet Cake And Forty-Five Years Of Family Birthdays!

For forty-five years the birthday cakes in our family have been the ever beloved Red Velvet cake. The making of the Red Velvet Cake has gone to my grandmother, Little Gran. WE LOVED HER RED VELVET CAKES! As my sister and I grew older and now have kids of our own, the cake baking has gone to my mother, MeMe. The KIDS LOVE MEME'S CAKES! This year our family is unable to be all together for Elizabeth's 17th birthday. Life gets busy and hectic and sometimes it just works out this way. A few years ago she would have been upset about this but instead of family her boyfriend is taking her out for her birthday. Do you remember those days? She's thrilled! SO, since MeMe will NOT be here with our traditional Red Velvet cake, I have decided to make E Red Velvet cupcakes instead. This is a first for us, but I think it will go over well with Elizabeth and her friends. I have combined 3 different Red Velvet recipes and this is my 'final' cut. Taking the best of all 3, we may have found a 'new' family tradition!

                                                                          

Red Velvet Cupcakes

1 1/4 cups sifted cake flour
1/4 teaspoon salt
1 tablespoons regular cocoa powder
1/4 cup unsalted butter, at room temperature

(I used 6 tablespoons)
3/4 cups granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Preheat oven to 350 degrees F and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.                                                             

                                                      

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

                                                            

Cool the cupcakes on a wire rack until cooled completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large open star decorating tip to pipe the frosting.

This recipe is easily doubled, tripled and so on.....

Cream Cheese Frosting

6 tablespoons of butter at room temperature
8 oz cream cheese at room temperature
1 1/2-2 cups of powdered sugar, sifted depending on how sweet you like your frosting

Cream butter at medium speed until smooth
Add cream cheese and beat at medium speed until there are no lumps
Add powdered sugar and continue beating at medium low until incorporated
Do not over beat or your frosting will be too soft to pipe

ENJOY!!