Red, White and Blue Velvet Cupcakes

By Texaschef11

Ingredients

• 2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 eggs, room temperature
• 1 tbsp cocoa powder
• 1 tbsp dark blue GEL food coloring
• 1/2 tsp violet GEL food coloring
• 2 1/2 cups cake flour
• 1 tbsp cocoa powder
• 1 tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 tbsp vinegar

Preparation

Step 1

Preheat oven to 350 F degrees. Prepare cupcake pan with liners.
With a mixer, cream the sugar and butter, beating until light and fluffy – at least 3-4 minutes.
While that is mixing, in another bowl, sift together the flour, salt, and cocoa powder.
One at a time, add the eggs and vanilla. Mix well after each egg and scrape the sides of the bowl.
Mix cocoa and food colorings together to form a paste, and then add to sugar mixture. Using a scraper/spatula mix until the batter is one uniform color. Do not over mix.
In a small bowl, combine baking soda and vinegar and add to batter. Mix only until combined.
Scoop batter into liners 2/3 full.
Bake for 25-30 minutes or until a toothpick comes out clean. (The batter is THICK and really needs this much time!)
Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Almond Cream Cheese Frosting
1/2 cup unsalted butter, room temperature
1 8oz package of cream cheese, room temperature
2 lbs powdered sugar, sifted
1/4 cup milk or heavy cream
1 tsp almond extract

Cream together the butter and cream cheese.
One cup at a time, add the sifted powdered sugar.
Add the almond extract and combine.
As needed add the milk until you get your desired consistency. You may not need the entire amount.