Cooking~ Red Velvet Cupcakes

Hi sweeties~ Sorry for the late update, but due to some problems we couldn't post. Don't worry we'll make up to you this week with something special.

  Valentine's Day is coming up and most of you want to surprise the loved ones with something that will show you're care and admiration for them. And what better way of showing it then making the present yourself? Since some of you are not as crafty, handy or talented the cooking is going to help you.

 The amaizing Red Velvet Cake with that red pop of color, with the wonderful sponge and the delicous filling, the dessert that is always welcomed, changed in cupcakes. The cupcakes are easier to carry, give and eat. They send a fresh vibe and they transmit a loving feeling.

 This is how you can make them.First you need :

• 1 1/2 cups of sugar                                                         
• 1/2 cup (1 stick) of butter, room temperature     
• 2 eggs, room temperature
• 2 1/3 cups of cake flour
• 2 tablespoons of Dutch-processed cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of buttermilk
• 1 1/2 tablespoons of red food coloring
• 1 teaspoon of vanilla extract
• 1 teaspoon of distilled white vinegar

Then it comes the frosting that can definetly change the look and the taste of your cupcakes. For it you need:

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 2 - 3 cups of powdered sugar
• 1 teaspoon of vanilla extract

 1st STEP

 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

2nd STEP

 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

3rd STEP

 In a large bowl, shift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

4th STEP

   Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

5th STEP

Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

6th STEP

  Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

The Frosting 

1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix.

3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

This is it!!! You can use cream to personalize your cupcakes, put ribbons, wrap them in colorfull packages or add a simple card.