Red Velvet Cupcakes (My first attempt)

Happy New Year Everyone!

First, let me thank each and every one of you for following my blog - I started a blog in hopes of sharing a bit about myself, and learning from others and I am pleased to say, I have been able to do that. 

Since the holiday season was a whirlwind for me, I was unable to blog as often as I would have liked, I did however, bake pretty much every tree days or so.

(who knew taking a picture of a cupcake was soo much work)


Directions
Pre-heat oven to 350 degrees

For the cake:

Ingredients

2 1/2 cups sifted cake flour

2 teaspoons Dutch process cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

1 cup buttermilk

2 ounces red food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

For the frosting:

1 (8-ounce) package cream cheese, softened

1/2 cup (1 stick) unsalted butter or margarine, softened

1 pound box confectioners' sugar

1 teaspoon vanilla extract

In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla.

Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

For the Frosting:

In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla.  Use frosting to fill and ice cake.