Red Velvet Cupcakes

I bought the Cook's Illustrated Holiday Baking 2010 edition, at the Wegman's in Syracuse, as we were visiting Caroline and Joey for Thanksgiving. How could I not buy it when there is a big slice of red velvet cake on the cover? It's had me drooling ever since. But, of course, I didn't really think I would want to make a whole cake. CUPCAKES, on the other hand, was definitely something I really wanted to make. The perfect opportunity would come for the Lentini Family Christmas party (scheduled to take place tomorrow at Joe and Judy's, as a blizzard threatens the northeast, no less!). I made them tonight, and will frost them in the morning. If we get stuck in the car while driving, we will at least having something to keep us going... lol

The 21st cupcake was the taste tester, and I got the approving thumbs up from my guinea pig.

Serves about 18-22 cupcakes

Cake

• 2¼ cups flour
• 1½ tsp. baking soda
• Pinch of salt
• 1 cup buttermilk
• 1 Tbsp. white vinegar
• 1 tsp. vanilla
• 2 large eggs
• 2 Tbsp. natural cocoa powder
  (The recipe says: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not rise or yield the proper color. I used Hershey's cocoa, and it seemed to rise perfectly and yield a vibrant red color, so in my opinion, that was ok to use)
• 2 Tbsp. (1-1oz. bottle) red food coloring
• 12 Tbsp. (1½ sticks) unsalted butter, softened
  (I only had salted butter, so I omitted the pinch of salt from above)
• 1½ cups sugar

DIRECTIONS

1. Adjust oven rack to middle position and heat oven to 350 degrees. Place 18-22 muffin tins in cupcake pans.
2. Whisk flour, baking soda, and salt in medium bowl.
3. In a separate bowl, whisk buttermilk, vinegar, vanilla, and eggs.
4. In a third, small bowl, mix cocoa with food coloring, until a smooth paste forms.
5. With a stand mixer on medium-high speed, beat butter and sugar together until fluffy, about 2-5 minutes (keep beating until it looks "floamy"), scraping down bowl as necessary. Add one-third of the flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Scrape down bowl as necessary and repeat with half of the remaining flour mixture, remaining buttermilk mixture, and finally the remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using a rubber spatula, give batter final stir.
6. Using a large (3-tablespoon) scoop, fill muffin tins.
7. Bake until toothpick inserted in the center of each cupcakes comes out clean, approximately 15-17 minutes.
8. Cool cakes in cupcake pans for 10 minutes, then cool an additional 30 minutes on a wire rack.

Cream Cheese Frosting

• 16 Tbsp. (2 sticks) unsalted butter, softened
  (again, I used salted butter, and omitted the salt from below)
• 4 cups (16 oz.) confectioners' sugar
• 16 oz. cream cheese, cut into 8 pieces, softened
• 1½ tsp. vanilla
• Pinch of salt

DIRECTIONS

1. Using a stand mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
2. Add cream cheese, one piece at a time, and beat until incorporated.
3. Beat in vanilla and salt.
4. Refrigerate until ready to use.
5. Cover and refrigerate cupcakes until ready to serve, up to 3 days.