Red Velvet Cupcakes

By daliakeyingredient27

A beautiful cupcake for Christmas -- or Valentine's Day. The cake has become almost traditional for the upcoming season and now here is an individual-sized serving to highlight a dessert tray. The recipe came from a book of cupcake recipes and decorating ideas. I'm sorry to say I know neither the name of the book nor the author but am grateful to have gotten such a great recipe! Note that the recipe for a suggested frosting is included at the end of the recipe, but any white frosting of your choice may be used.
Edited to add: The recipe comes from the book "Hey There, Cupcake!" by Clare Crespo. It contains lots of decorating ideas.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 tablespoons cocoa powder
• 2 ounces water
• 2 ounces red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon baking soda
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Details

Servings 1
Adapted from food.com

Preparation

Step 1

1 Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners. 2 Cream butter and sugar until fluffy. 3 Add eggs and blend well. 4 Make a paste of cocoa and food coloring and add to the butter mixture. 5 Sift flour and salt togethr into this mixture. 6 One at a time, add the following ingredients: buttermilk, vanilla, and water. 7 In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it. 8 Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched. 9 Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely. 10 Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.