I have the simplest tastes. I am always satisfied with the best.

• Not to boast but I make some kick-ass red velvet cupcakes. My obsession started when I was in LA and had the most glorious RV cupcakes at Sprinkles Cafe. A bite out of that cupcake and I felt like I died and went to food heaven. So when I got back, I started testing out recipes. First batch was too cake-y, second batch failed miserably cause I tried to bake them without a muffin pan, so I had red velvet pancakes more than anything, third batch was a bit over-baked so a bit dry and I wanted it more chocolate-y. So after many changes in recipes, I've finally come up with my own.. and it's perfect, to me at least. After much contemplation, I decided to share it. What's good food if it's not shared right? (yes, my parents taught me well..)

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• Amanda's Red Velvet Cupcake Recipe

• • 2 CUPS ALL PURPOSE FLOUR
• • 1/4 CUP CAKE FLOUR
• • 3/4 CUP UNSWEETENED COCOA POWDER
• • 1 TEASPOON BAKING SODA
• • 1/2 TEASPOON SALT
• • 1 CUP BUTTER, SOFTENED
• • 2 1/4 CUPS SUGAR
• • 4 EGGS
• • 1 CUP SOUR CREAM
• • 1/2 CUP BUTTERMILK (OR MILK WITH 2 TEASPOONS LEMON JUICE/DISTILLED WHITE VINEGAR)
• • 1 BOTTLE RED FOOD COLORING (OK, THAT IS A LOT OF RED FOOD COLORING!) IT DOESN’T CHANGE THE TASTE, SO I ONLY USE 2 TEASPOONS
• • 4 TEASPOONS PURE VANILLA EXTRACT

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• Cream Cheese Frosting

• • 1 (227G) PACKAGE CREAM CHEESE, SOFTENED
• • 1/4 CUP BUTTER, SOFTENED
• • 2 TABLESPOONS SOUR CREAM
• • 2 TEASPOONS PURE VANILLA EXTRACT
• • 400G ICING SUGAR

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  DIRECTIONS

  1. PREHEAT OVEN TO 350 DEGREES F. MIX FLOUR, COCOA POWDER, BAKING SODA AND SALT IN MEDIUM BOWL. SET ASIDE.
  2. BEAT BUTTER AND SUGAR IN LARGE BOWL WITH ELECTRIC MIXER ON MEDIUM SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY. BEAT IN EGGS, ONE AT A TIME. MIX IN SOUR CREAM, MILK, FOOD COLOR AND VANILLA. GRADUALLY FOLD IN FLOUR MIXTURE UNTIL JUST BLENDED. DO NOT OVER-MIX. OVER-MIXING WILL SERIOUSLY MESS UP THE TEXTURE OF THE CUPCAKE. SPOON BATTER INTO 24 PAPER-LINED MUFFIN CUPS, FILLING EACH CUP 2/3 FULL.
  3. BAKE 18 TO 22 MINUTES (18MINS WITH THE OVEN ON, THEN TURN OFF THE OVEN AND LEAVE THE CUPCAKES INSIDE FOR ANOTHER 2 MINUTES USUALLY DOES THE TRICK FOR ME) OR UNTIL TOOTHPICK INSERTED INTO CUPCAKE COMES OUT CLEAN. GENTLY REMOVE FROM OVEN (THESE ARE SUPER-MOIST, AND WILL COLLAPSE IF YOU AREN’T CAREFUL). COOL IN PANS ON WIRE RACK 5 MINUTES. REMOVE FROM PANS; COOL COMPLETELY. (IF YOU FROST WHEN IT'S HOT, YOUR ICING WILL MELT) FROST WITH CREAM CHEESE FROSTING.
  4. VANILLA CREAM CHEESE FROSTING: BEAT CREAM CHEESE, SOFTENED, BUTTER, SOUR CREAM AND PURE VANILLA EXTRACT IN LARGE BOWL UNTIL LIGHT AND FLUFFY. SCRAPE BOWL, AND BEAT AGAIN. GRADUALLY BEAT IN CONFECTIONERS’ SUGAR UNTIL SMOOTH.
  5. FROST THE CUPCAKES GENEROUSLY, AND ENJOY!