It was my girlfriend Lisa's birthday on March 13th and for her gift I made her some Red Velvet Cupcakes. Now, the only time I've ever had Red Velvet cake was in December 2010, when Chris and I went cake tasting for our wedding to the Pastry Swan in Palm Desert, so that was a tiny taste, but I remember liking them. I never knew what the fuss was about them, but now I do! My god they are light with just a hint of chocolate and then the cream cheese icing, WOWZA is all I have to say. When I set out to make them, I have to admit I was shocked that there was vinegar in them, and I honestly don't know what that does, but they were so fluffy that I think that has something to do with it. These could easily be one of my new favorite types of cake.

Cupcake Ingredients
Yields 24 (I only made half a batch)

2 1/2 C cake flour (not self-rising)
2 tbsp unsweetened dutch-processed cocoa powder (I sifted mine)
Note: I had to Google this ingredient, and it turns out dutch cocoa is what it's called in the states, in Canada Fry's cocoa powder is what we have.
1 tsp salt
1 1/2 C Sugar
1 1/2 C vegetable oil
2 large eggs, room temp
1/2 tsp red gel food colouring
1 tsp vanilla extract
1C buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar

Directions:

1. Preheat oven to 350^o F, and line muffin tins with paper liners.
2. Whisk together flour, cocoa and salt, set aside.
3. With electric mixer on medium-high speed, whisk together sugar and oil, until well mixed. Add eggs one at a time until each is incorporated. Mix in food colouring and vanilla.
4. Reduce speed to low, add flour mix alternating with buttermilk, until all is well incorporated. 
5. In small bowl, sitr together, baking soda and vinegar (it will foam), add to batter and mix for 10 seconds on medium speed.
6. Divide batter evenly among tins, about 3/4 full.
7. Bake rotating pans half way through for a total of 20 minutes. 

NOTE: Cupcakes can be stored overnight at room temp, or frozen up to 2 months

Cream Cheese Icing
Makes 4 Cups

1 C unsalted butter, room temp

12 oz cream cheese, room temp

4 C confectioner's sugar, sifted

3/4 tsp vanilla extract

Directions:

1. with electric mixer on medium-high beat butter and cream cheese until fluffy, 2-3 minutes. 
2. Reduce speed to low, adding sugar 1/2 C at a time, then add vanilla until smooth and combined. 
3. Spread onto cupcakes, or pipe.