MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Velvet Cupcakes
Categories: Cakes, Chocolate, Dairy, Cheese
Yield: 24 servings

MMMMM--------------------------CUPCAKES-------------------------------
2 1/2 c (320 g) cake flour
1 1/2 c (300 g) granulated sugar
1 ts Baking soda
1 ts Fine sea salt
1 ts Cocoa powder
1 1/2 c (360 mL) vegetable oil
1 c (240 mL) buttermilk; room
- temp
3 lg Eggs; room temp
2 tb Red food coloring
1 ts White distilled vinegar
1 ts Vanilla extract

MMMMM-------------------CREAM CHEESE FROSTING------------------------
8 oz (225-g) cream cheese;
- softened
4 c (410 g) sifted
Confectioners' sugar
1 c (225 g) unsalted butter;
- softened
1 ts Vanilla extract

Set oven @ 350ºF/175ºC. Line 2 muffin pans with paper
liners.

In a large bowl, sift together the flour, sugar, baking
soda, salt and cocoa powder. In another large bowl or in
the bowl of a stand mixer fitted with the whisk
attachment, whisk the oil, buttermilk, eggs, food
coloring, vinegar and vanilla.

Add the dry ingredients into the wet ingredients and mix
on low speed until just combined and a smooth batter is
formed. Scrape down the sides of the bowl.

Scoop batter into muffin cups until they are about
three-fourths of the way full, making sure not to
overfill. Bake until a toothpick inserted in the center
of the cakes comes out clean, about 18 minutes. Remove
the cupcakes from the oven. Let cool completely.

As cupcakes cool, prepare the cream cheese frosting: In
a stand mixer fitted with the paddle attachment, or
using a large bowl and a handheld electric mixer, mix
the cream cheese, confectioners' sugar and butter on low
speed until incorporated. Increase the speed to high,
and mix until light and fluffy, about 5 minutes,
scraping down the sides of the bowl with a rubber
spatula halfway through.

Reduce mixer speed to low. Add the vanilla, increase the
speed to high and mix briefly, scraping down the sides
of the bowl as needed, until fluffy.

Once cupcakes are cool, frost, using a pastry bag with a
large tip, or an offset spatula.

By: Millie Peartree

Yield: 24 cupcakes

RECIPE FROM: https://cooking.nytimes.com

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