Red Velvet Cake (or Cupcakes)

I love red velvet cake but I do not love dry red velvet cake. A recipe for a tasty and moist RVC is not easy to find but I think I found it. I’ve used this recipe twice so far. The first time I made cupcakes, approximately 30 to 36 small ones. They were delish! Only next time, I’ll make 'em jumbo size because the small ones were just not big enough. The second time I used this recipe I made a cake. Also yummy! This cake was very red, very good, and very very VERY moist! Just the way I like it. After receiving lots of compliments on both my cupcakes and cake I've decided this recipe is definitely a keeper. Try it!

Cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
2 eggs
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

1. Preheat oven to 350°.

2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. Key word: sift.

3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

4. Divide batter evenly between 3 greased and floured 8" round cake pans (if making a two layer cake, there will be extra batter). I used a long rectangular pan for a thicker single layer cake and it worked fine.

5. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes, or a bit longer for a thicker cake. Key sentence: Do not over bake (a sure way to make a moist cake dry). Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack.

Frosting (also scrumptious by the way):
3/4 cups butter, softened
6 oz cream cheese, softened
1/8 cup light brown sugar, packed
½ tsp vanilla extract
Pinch of salt
2 or 3 cups powdered sugar, sifted (or more to taste)
1 to 2 tbsp milk (depending on desired consistency)

Be sure the cream cheese and butter are at room temperature. Cream the cream cheese with an electric mixer for 1 minute. Scrape down the bowl and add the butter, beating for 1-2 minutes.

Add the brown sugar, pinch of salt and vanilla extract, and beat until incorporated.

Next, gradually add your powdered sugar and mix on low speed so the sugar doesn’t fly out of the bowl. Add the sugar alternately with the milk until reaching your desired consistency.

Key sentence: Chill for two hours to set frosting. Bring to room temperature before using (after it softens, beat with mixer until smooth). Frosted cake should be stored in a cool area, or refrigerated.

Note:
For cupcakes, the bake time is approximately 15 minutes (or until a toothpick inserted in the center comes out clean). Again, to keep the moistness, do not over bake.

example of a mean and dry RVC

love the red

oh yeah