Red Velvet Cupcakes

I made these Martha Stewart Red Velvet Cupcakes on Monday night for a client's birthday.  A coworker and I decorated his office with 90+ balloons, streamers, and a Happy Birthday sign.  I picked this recipe because I really like red velvet cake.  The one thing that was weird with this recipe is that it called for baking soda and vinegar.  I'm not sure what it did to the cupcake (maybe made it more air-y??), but it tasted pretty good.  I was disappointed that it didn't turn out super red.  It looks more brown and that bummed me out, but it still tasted good.  I love love love this cream cheese frosting.  It tasted great on this cupcake, but it also pairs well with pumpkin spice and the banana pecan cupcakes. 

Red Velvet Cupcakes
Martha Stewart Cupcakes (pg. 30)
Makes 24

2 1/2 cups cake flour (not self-rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream-Cheese Frosting

1. Preheat oven to 350 F.  Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Mix in food color and vanilla.

3. Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.  Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to batter, and mix on medium speed 10 seconds.

4. Divide batter evenly among lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.  Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish, use a small offset spatula to spread cupcakes with frosting.  Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Cream Cheese Frosting
Makes 4 cups

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.  Reduce speed to low.  Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.  If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.