Red Velvet Cupcakes

So, today I was thinking about how good these cupcakes, that were in the oven, where going to taste; when I remembered that I hadn't posted a blog in an embarrassing about of time!  So I after I had a mini texting conference with my very favorite cousin/consultant, I decided to jump back in- ready to do it right (this time).
Sunday is a day that I am always in the kitchen whipping up something delicious and sweet.  Why may you ask?  About 5 years ago my Dad bought me a bright green Kitchenaid mixer for Christmas, and knighted me in charge of Sunday dinner dessert from now until the end of time.  It is a position that I thoroughly enjoy, and take very seriously.  I like to approach it with a kind of challenge to go bigger and better with every confection.
It is in that spirit that I present to you Red Velvet Cupcakes, with sweet cream cheese frosting.  Moist and tasty cakes: just the thing to round out a nice Sunday dinner- and start you on a brand new week.

Seven enjoying his cupcake.

   Ingredients 


   2/3 C milk
  2 tsp red food coloring
  1 1/3 C flour
  1 Tbsp unsweetened cocoa powder
  3/4 tsp baking powder
  1/4 salt
  1/4 tsp baking soda
  3/4 C sugar
  3/4 C butter soft
  1 egg + 2 yolks
  1 1/2 tsp vanilla

  Frosting


  1 1/2 sticks butter soft
  4 oz cream cheese
  1 tsp vanilla
  2 1/3 C confectioner's sugar

Directions 


1. Preheat oven to 350 F.  Line a muffin pan with paper liners.

2. Mix the milk with the red food coloring and set aside

3. Whisk together flour, cocoa, baking powder, baking soda, and salt.

4. Beat sugar and butter together until pale and fluffy.  Beat egg and yolks with vanilla: then mix into the butter mixture, a little at a time.

5. Beat in flour mixture, and milk mixture alternately in small batches until well incorporated.  Pour into paper lined cups, and bake 18 to 20 minutes.

6. For the frosting: beat butter, cream cheese, and vanilla until smooth.  Add sugar, 1/4 Cup at a time.  Spread onto cooled cakes.

Makes 12 cakes.