Magnolia's Red Velvet Cupcakes

The first time I remember red velvet cake was when my Dad and Mike made a red velvet cake for the Father-Son Cub Scout Cake Bake in Virginia. I've loved red velvet cake ever since but never tried to make one myself. Then, we discovered Magnolia's and Amy discovered their red velvet cupcakes and learned they are to die for! She decided that we should make a different dessert together each week and it was no surprise that Magnolia's red velvet cupcakes were first on her list!

3 1/3 cups cake flour (not self-rising)
3/4 cup butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 Tbsp red food coloring (I used about 2 1/2 Tbsp because that's all I had and they the cupcakes had a nice red color)
3 Tbsp unsweetened cocoa
1 1/2 tsps vanilla
1 1/2 tsps salt
1 1/2 cups buttermilk
1 1/2 tsps cider vinegar
1 1/2 tsps baking soda

Fill cupcake tins with paper liners. In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a liquid measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter in smooth. Fill each cupcake tin about 2/3 full with batter. Bake in a preheated 350 oven for 20 minutes. Let the cupcakes cool in pans for 1 hour. Remove from the pans and cool completely on a wire rack. (I removed them from the pans immediately because I only have one cupcake tin and I needed it to bake the rest of the cupcakes). Yields: 30-36 cupcakes

Cream Cheese Frosting

2-8oz packages cream cheese, softened
6 Tbsp butter, softened
1 1/2 tsp vanilla
5 cups confectioner's (powdered) sugar

In a large bowl, on medium speed of an electric mixer cream the cream cheese, butter and vanilla until smooth and creamy bout 3 minutes. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours (but no longer) to thicken before using. When cupcakes are cool, spread the frosting liberally on the cupcakes.