red velvet

i have to say, i love red velvet cake. i dont know what it is either cause im not a chocolate person... but maybe thats why, cause its not too chocolatey.
i found this recipe on dulcedo and knew i had to try it. i thought all signs were pointing to a less than favorable result as i early on realized i didnt have enough food coloring or vanilla bean paste, and later on realized i didnt have enough sugar for the frosting. but it actually turned out pretty well if i do say so myself.


and this

yum.


after modifications my recipe turned out to be like this:

Red Velvet Cupcakes with Cream Cheese Frosting
adapted from dulcedo
makes about 30 cupcakes

3 1/2 cups cake flour, sifted
1/2 cup unsweetened, cocoa (not Dutch process), sifted
1 1/2 tsp salt
2 cups canola oil
2 1/4 cups granulated sugar
3 eggs
1 oz red food coloring
1 1/2 tsp vanilla
1 1/4 cups buttermilk
2 tsp baking soda
2 1/2 tsp white vinegar

cream cheese frosting
24 ounces (3 packages) cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
6-7 cups confectioners' sugar
1 1/2 tsp vanilla extract

Cupcakes:
Preheat oven to 350 degrees F. Whisk together the cake flour, cocoa, and salt in a medium-size bowl. Set aside

In a larger bowl, place the oil and sugar and beat at medium speed until well blended. Beat in eggs one at a time. Add red food coloring and beat slowly to combine. Add vanilla. Add the flour mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour. Beat until just combined.

Place baking soda in a small dish, stir in vinegar until dissolved, and add to batter with machine running. Beat for 10 seconds.

Fill your lined cupcake containers 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting or decorating as desired.

Frosting:
In a medium bowl, beat together the cream cheese and butter until well blended. Add 6-7 cups of confectioners' sugar and beat until light and fluffy. Add the vanilla extract and beat until combined. Add more sugar until you reach your desired consistency and sweetness.