I was once defeated, but now I am victorious! Here is My Red Velvet Cup Cake Recipe!

Ted's Red Velvet Cupcakes…

Oh victory is sweet, so sweet!!

Total Cooking Time: 55 min

Yield: 16 cupcakes

Ingredients

For the cupcakes:

10 ounces all-purpose flour – 2 cups

3/4 teaspoons baking soda

3/4 teaspoons salt – sea salt

1 1/2 teaspoons unsweetened cocoa powder

3/4 cups vegetable oil

8 ounces granulated sugar – 7/8 cups

3/4 cups buttermilk

2 eggs

2 tablespoons plus 2 teaspoons red food coloring 

3/4 teaspoons vinegar (white or apple cider can both work)

3/4 teaspoons vanilla extract

1/16 cup water

For the cream cheese frosting:

3/4 pounds cream cheese at room temperature

1/2 pound butter, room temperature

1 pounds powdered sugar, sifted

1/2 tablespoon vanilla extract

Preparation:

For the cupcakes:

Preheat oven 350 degrees F.

Combine the flour, baking soda, salt, and cocoa powder into a bowl whisk gently till well blended and set aside.

Using the paddle blade on a stand mixer, mix the oil, sugar, and buttermilk until combined. Next, add the eggs (whipped), food coloring, vinegar, vanilla and water and mix well.  Slowly but deliberately, add the dry ingredients a bit at a time and mix on the lowest setting and mix until just combined, scraping down sides occasionally.  Make sure to not over mix, or the batter will come out tough.  Its done mixing when the color is uniform.  Line a 16-cup cupcake pan or two 8-cup pans with paper liners, scoop the batter just below top edge of paper liner and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Then let them cool and make sure to decorate them sooner than later.  After an hour, they begin to dry out.  At this point you will need to wash the mixing bowl and paddle blade attachement.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.