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 @ 350°F/175°C. 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

  Uncle Dirty Dave's Archives

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