Valentine Red Velvet Cake ~ Barefoot Contessa

Source: Barefoot Contessa

Ingredients:
2½ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup buttermilk

1 tbsp liquid red food coloring

1 tsp white vinegar

1 tsp pure vanilla extract

¼ pound (1 stick) unsalted butter ~ room temperature

1½ cups sugar

2 extra-large eggs ~ room temperature

Classic Cream Cheese Frosting:

8 oz cream cheese ~ room temperature

1½ sticks (12 tbsp) unsalted butter ~ room temperature

½ tsp pure vanilla extract

3½ cups sifted confectioners’ sugar

Directions:

1. Preheat the oven to 170 deg.  Line muffin tins with paper liners.
2. In a small bowl, sift all dry ingredients together and in a large measuring cup, combine all the wet ingredients.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugar on medium speed for 1 min until light & fluffy.  Add the eggs, one at a time & beat until combined. 
4. With the mixer on low speed, add the dry & wet ingredients alternately in 3 parts, beginning & ending with the dry ingredients & mix until combined.  Stir with a rubber spatula to be sure the batter is mixed.
5. Pour the batter into the prepared pans & bake for 15-20 mins until a toothpick inserted in the centers comes out clean.  Cool completely in the pans.
6. To make the frosting ~ place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment & mix on medium speed just until combined.  Don’t whip!  Add the confectioner sugar & mix until smooth.  Then frost the cupcakes with the classic cream cheese frosting.