- Cooking Time: 18-20
- Servings: 12
- Preparation Time: 15
- 1 1/4 cups sifted pastry/cake flour
- 1/4 teaspoon salt
- 1 tablespoons Dutch-processed cocoa powder (scharffen berger preffered)
- 1/4 cup unsalted butter, at room temperature
- 3/4 cups granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon liquid red food coloring
- 1/2 teaspoon white distilled vinegar
- 1/2 teaspoon baking soda
- Vanilla Almond Cream Cheese Frosting:
- 1 (8oz) package cream cheese, room temperature
- 1 cup butter, softened
- 3-4 cups sifted powdered sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- Preheat oven to 350 degrees and line 12 muffin tins with paper cupcake liners.
- In a large bowl sift together the flour, salt, and cocoa powder.
- In the bowl of your electric mixer, beat the butter until soft (about 1-2 minutes).
- Add the sugar and beat until light and fluffy (about 2-3 minutes).
- Add the egg and beat until incorporated.
- make sure to scrape down the sides of the bowl.
- Add the vanilla extract and beat until combined.
- In a measuring cup whisk the buttermilk with the red food coloring, set aside.
- With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture.
- In a small cup combine the vinegar and baking soda.
- Allow the mixture to fizz and then quickly fold into the cake batter.
- Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.
- Bake in the preheated oven for approximately 18 -20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan.
- Let cool completely before frosting.
- Put cream cheese and butter in bowl of electric mixer and blend on low until light and fluffy.
- Add salt and incorporate.
- Add sugar, vanilla, and almond. Blend again on low until sugar is incorporated – approx. 1 minute.
- Increase speed to medium and beat until light and fluffy all the way through. Do not over beat or you will get too much air in the frosting.
- Adjust powdered sugar to your desired consistency.
NotesThe classic Red Velvet cake is one not to go unnoticed. However, I like to spice things up and add a little almond to the mixture. Bring an old classic to a new twist.
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