Red Velvet Cupcakes with Buttercream Frosting

Last week I was perusing Pinterest and found a really awesome pin for "A cupcake for every day of the month". I used to make cupcakes all the time during my pregnancies (when I had a wicked sweet tooth), but haven't made any in a really long time. Tomorrow is Oliver's 1st birthday so I figured I'd make a batch today so he can eat one tomorrow on his big day. I was originally going to do a jam filled lemon cupcake, but changed my mind at the last minute. This recipe was super easy to execute. 

INGREDIENTS:


Cupcakes

• 1 1/4 cups flour
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cocoa powder
• 3/4 cup vegetable oil
• 1/2 cup buttermilk
• 1 egg
• 1 teaspoon red food coloring
• 1/2 teaspoon white vinegar
• 1 teaspoon vanilla extract

Buttercream Frosting

• 1 stick room temp butter
• 2 1/2 cups confect. sugar
• 1/4 cup of milk
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon almond extract

In one bowl you want to combine all of your dry ingredients: Flour, sugar, baking soda, salt, cocoa powder. 

In a separate bowl whisk together wet ingredients: Vegetable oil, buttermilk, egg, food color, vinegar, vanilla.

While mixing at a medium speed, gradually add the dry mixture to the wet mixture until combined. 

Fill cupcake liners, bake at 350 for 20 minutes ( an inserted toothpick should come out clean).

To make the frosting; beat the butter until smooth and creamy- add the sugar, milk, vanilla and almond, mix until a spreadable consistency.

This recipe was right on! It literally made exactly a dozen cupcakes, with a little left over frosting.



Credits:http://slowrobot.com/i/39918