Food | Red Velvet Cupcakes

“Every once in a while, a girl has to indulge herself.”
~Sarah Jessica Parker



This past weekend marked the end of my 21 day cleanse- just when I was beginning to get a real handle on it. And although I love how I feel and fully intend to carry forward all my healthy new habits- this girl needed a break day. And oh how I broke.

Sunday was one of best friend’s birthday and I played host for a birthday affair. We brunched- chicken hash with hollandaise sauce; and then we had an after brunch hangout, complete with champagne cocktails and red velvet cupcakes.

Now I have no idea if it was 21 days of food withdrawals, but these, said, red velvet cupcakes are the best cupcakes I have ever had- moist, flavorful and creamy thanks in large part to the cream cheese icing.



I would love to wax poetic about the lovely day with spent with friends, sharing food, drink and laughs; but I have a serious food hangover and my facilities are compromised.



Red Velvet Cupcakes with Cream Cheese Icing
C/o Epicurious

Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar

Fresh Raspberries

For the cake
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Line cupcake tins with liners and fill ¾ full. Bake for 25 minutes or until a toothpick can be inserted and removed clean. Turn out onto racks and cool.

For the frosting
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

To frost the cupcakes, place the frosting in a piping bag outfitted with a star tip; and pipe rosettes in the middle of each cake. Garnish with raspberries.