MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Red Velvet Cupcakes
Categories: Cakes, Chocolate, Dairy, Cheese
     Yield: 24 servings

MMMMM--------------------------CUPCAKES-------------------------------
 2 1/2 c  (320 g) cake flour
 1 1/2 c  (300 g) granulated sugar
     1 ts Baking soda
     1 ts Fine sea salt
     1 ts Cocoa powder
 1 1/2 c  (360 mL) vegetable oil
     1 c  (240 mL) buttermilk; room
          - temp
     3 lg Eggs; room temp
     2 tb Red food coloring
     1 ts White distilled vinegar
     1 ts Vanilla extract

MMMMM-------------------CREAM CHEESE FROSTING------------------------
     8 oz (225-g) cream cheese;
          - softened
     4 c  (410 g) sifted
          Confectioners' sugar
     1 c  (225 g) unsalted butter;
          - softened
     1 ts Vanilla extract

 Set oven @ 350°F/175°C. Line 2 muffin pans with paper
 liners.

 In a large bowl, sift together the flour, sugar, baking
 soda, salt and cocoa powder. In another large bowl or in
 the bowl of a stand mixer fitted with the whisk
 attachment, whisk the oil, buttermilk, eggs, food
 coloring, vinegar and vanilla.

 Add the dry ingredients into the wet ingredients and mix
 on low speed until just combined and a smooth batter is
 formed. Scrape down the sides of the bowl.

 Scoop batter into muffin cups until they are about
 three-fourths of the way full, making sure not to
 overfill. Bake until a toothpick inserted in the center
 of the cakes comes out clean, about 18 minutes. Remove
 the cupcakes from the oven. Let cool completely.

 As cupcakes cool, prepare the cream cheese frosting: In
 a stand mixer fitted with the paddle attachment, or
 using a large bowl and a handheld electric mixer, mix
 the cream cheese, confectioners' sugar and butter on low
 speed until incorporated. Increase the speed to high,
 and mix until light and fluffy, about 5 minutes,
 scraping down the sides of the bowl with a rubber
 spatula halfway through.

 Reduce mixer speed to low. Add the vanilla, increase the
 speed to high and mix briefly, scraping down the sides
 of the bowl as needed, until fluffy.

 Once cupcakes are cool, frost, using a pastry bag with a
 large tip, or an offset spatula.

 By: Millie Peartree

 Yield: 24 cupcakes

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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