Red Velvet Cupcake med Cream Cheese frosting

Vilken underbar muffins! Muffins känns helt enkelt för ENKELT när man pratar om den här saftiga, röda, mjuka kakan med sin syrliga, krämiga glasyr. Muffins är en ganska torr sockerkaksbit, kanske med lite smak av citron, INTE den här giganten från södra USA! Fick inspirationen från Bakerella och bestämde mig för att jag nästa gång skulle utesluta kakaon (eller åtminstone minska på den) och istället prova att färga den blå och smaksätta den med pepparmint. Vilken underbar vinterkaka! Prova den, du kommer inte att ångra dig! Och så småningom ska jag prova att göra Bakerellas Cake Pops också, det ska bli så spännande!
Receptet kommer från elise.com:

Red Velvet Cupcake with Cream Cheese Frosting:

Ingredients
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar
Frosting ingredients

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.


Method
The cupcakes

1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

The Frosting

1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix.

3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.