Red Velvet Cupcakes with Cream Cheese Frosting
Oh sweet, sweet red velvet, you are my weakness. Not only is it delicious, but it comes with cream cheese frosting. I could eat cream cheese frosting with a spoon, so the combo of the two make Laura a happy lady. Red velvet just makes me feel fancy. It's perfect for weddings, birthdays, showers, wednesdays. Hey, Wednesdays need to feel special too.
This is my mom's recipe so I can't claim it as my own. I have baked these several times and it's always a hit. She's got the special touch when it comes to red velvet. You will use a lot of bowls and there are lots of steps, but it's not difficult and I promise it's worth it.
Tips: Cake Four vs. All Purpose Flour. The difference is in the protein content. Cake flour has a lower protein content which makes a cake lighter and fluffier. If you don't have cake flour, don't panic. All purpose flour will absolutely work and your cake will still taste delicious.
Buttermilk: If you don't have buttermilk sitting in your fridge, you can make your own! Take 1 cup milk and add 4 1/2 tablespoons of vinegar. Mix and let sit for a bit until it starts curdling. Voila, homemade buttermilk.
If you make a full size cake with this recipe, bake 23-25 minutes and for mini cupcakes bake 10-12 minutes. The toothpick trick will be the best test for when to take the cake or cupcakes out of the oven.