red velvet cupcakes

when i first started bringing my baked goodies to work, i took any requests too. the first one was for red velvet cake. that was like over four weeks ago, and for one reason or another, the red velvet never got made. they were all good sports though, and happily enjoyed whatever else i brought in, but i was always reminded of my promise to bring in some of the red stuff. and by now, because of all the anticipation, the pressure was on!

red velvet cake: makes 24 cupcakes (or 1 two-layer cake)
from martha's website

2 1/2 cups cake flour, not self-rising
1 tsp salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 tsp vanilla <
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp white vinegar

1. preheat oven to 350F. prepare two muffin tins with liners. in medium bowl, whisk cake flour, salt, and cocoa; set aside.

2. in bowl of mixer, combine sugar and oil and beat on medium until well combined. add eggs, one at time, beating well after each addition. add food coloring and vanilla and beat until well combined. add flour mixture, alternating with buttermilk.

3. in small bowl, mix baking soda and vinegar. add to batter, and beat for 10 seconds. evenly divide batter in muffin tins.

4. bake until cake tester comes out clean, about 25 minutes. transfer to wire rack to cool, remove from tins and cool completely.


cream cheese frosting: makes 2 cups
1 stick butter, room temp
8 oz cream cheese, room temp
1 cup confectioners' sugar, sifted
1 tsp vanilla
1/4 cup finely chopped walnuts

1. beat butter in electric mixer until light and fluffy, about 2 minutes. add cream cheese and beat until well combined, another 2 minutes.

2. add sugar and vanilla, beat until combined. fold in walnuts. top on cupcakes!