Red Velvet Cupcakes

Its GAME DAY people! I feel like a kid on Christmas morning :)

I'm really excited for some football, but I'm also pumped for the grown-up football party we are having today (we even bought themed paper plates and tables cloths, we're going big) Everyone is pretty hyped for the cooking contest, and I'm pretty hyped to eat all the awesome stuff they are bringing.

In honor of the big game, I decided to take on something that for some reason I thought would be a lot more difficult than it actually was: Red Velvet Cupcakes...

Or as I like to call them... 'Kap-cakes'


The recipe was actually really easy. I ended up just buying a tub of cream cheese frosting to save some hassle, but I'll include the icing recipe in case you are more intrepid than I was.

I had some friends over to help with the 49ers themed decorating and some (Stryker) got a little enthusiastic, so some of the cupcakes ended up mounded with icing, but other than they they turned out pretty good I think :)

Red Velvet Cupcakes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature (or add 1 tbsp lemon juice to 1 cup milk, mixed together and let sit for 1-2 minutes)
• 2 large eggs, room temperature
• 2 tablespoons red food coloring (I used about 1.5 little bottles which isn't a full 2 tbsp, but they turned out pretty red)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. (Haha let's be serious... I didn't sift anything. Or use an electric mixer...)

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish (optional)
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Also:
I learned a new kitchen trick I will be posting about making "edible glitter"

Essentially it's just how to make your own colored sprinkles and it is super easy, just put some sugar in a container with a lid, and drop in a few drops of food coloring. Shake it up until it is combined. I baked it for a few minutes to remove the moisture, but I'm not convinced that it was entirely necessary.