Red Velvet Cupcakes

Source: Popsugar

Click here to read about my experience making this recipe for my state meal challenge!

Yield: 18 cupcakes

Total time: 1 hour

INGREDIENTS

Cupcakes:

• 6 Tbs butter
• ¾ cups + 2 Tbs sugar
• 2 eggs
• 1 ¼ Tbs cocoa powder
• 2 Tbs red food coloring
• ½ tsp vanilla
• ½ tsp salt
• ¾ cups whole milk
• 1 ⅔ cups flour
• 1 ½ tsp baking soda
• 1 ½ tsp apple cider vinegar

Frosting:

• 4 oz cream cheese, softened
• ¼ cup butter, softened
• ¼ tsp vanilla
• 2 cups powdered sugar

DIRECTIONS

• Preheat oven to 350 degrees F.
• Line a cupcake baking tray with paper baking cups.
• Use a stand mixer to cream together the butter and sugar until light and fluffy.
• Lower the speed of the mixer and add the eggs one at a time. 
• In a separate bowl, whisk together the cocoa powder, food coloring, and vanilla. Add the mixture to the stand mixer and mix until well incorporated.
• In another bowl, combine the whole milk and salt. Add a third of the flour to the stand mixer, then a third of the milk, and mix to combine on low speed. Repeat until all the flour and milk is added.
• In yet another bowl, combine the baking soda and vinegar. Add to the batter and mix until just incorporated.
• Fill the baking cups with batter to about ⅔ full. 
• Bake for about 20 minutes, until an inserted toothpick comes out clean. Let cool completely on wire racks.
• To make the frosting, beat together the cream cheese and 2 Tbs butter until light and fluffy. Add vanilla.
• With the mixer on low, slowly add the powdered sugar until fully incorporated. Then increase the speed and beat for a couple minutes more to make it light and fluffy. 
• Pipe the frosting onto the cooled cupcakes and top with cinnamon baking candies (optional).