RED VELVET CUPCAKES

Specially dedicated to theTHE RED VELVET CUPCAKE's lovers..

These cuppies were ordered by a friend who  expected guests last weekend.

This version of RED VELVET's recipe is applicable to both cuppies & whole cake.

The frosting is ORANGIE CREAM CHEESE..

RED VELVET CUPCAKE / CAKE
Recipe Source : GLORIOUS TREATS
According to Glorious Treats, she adapted d recipe from "The Confetti Cakes Cookbook" by Elisa Strauss, as published by the New York Times.
Ingredients :
2 1/4 cups cake flour
1/3 cup unsweetened cocoa
1  tsp salt
1 1/3 cups oil
1 1/2 cups sugar
2 eggs
3 tbs liquid red food coloring
1 tsp vanilla essence
3/4 cup buttermilk
1 1/2 tsp baking soda
3 tsp lemon juice
Method:
1.  Preheat oven to 350*F.  Prepare cupcake pan with liners, or butter and flour cake pans and line bottoms with parchment.
2.  In a large bowl whisk cake flour, cocoa and salt, and set aside.
3.  In the bowl of an electric mixer (fitted with the whisk attachment), beat oil and sugar until well blended.  Add eggs one at a time, and continue beating.  Add food coloring and vanilla and mix well.
4.  Add flour and buttermilk alternately, in two batches.  Scrap down the sides of the bowl as needed.  Mix just enough to combine.
5.  Place baking soda in a bowl or cup, add lemon juice and stir (it will foam and expand).  Add to cake batter and beat for 10 seconds.
6.  Fill cupcake liners 2/3-3/4 full, or divide batter between cake pans.  Bake cupcakes 20-24 minutes.  Bake cake layers 25-40 minutes depending on the size of the pans.
- This recipe will yield about 24 cupcakes, 3- 8" cake layers, or 2- 9" cake layers.

CREAM CHEESE FROSTING

Ingredients :

½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
8 oz. cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 2 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)
Directions:
1.  Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined, about 30 seconds.
2.  Add vanilla extract and powdered sugar (one cup at a time) while mixing.  Increase to medium speed and beat until it begins to get fluffy.
3.  Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
4.  Beat until fluffy, about 1 minute.
5.  Frost cake or cupcakes.