Happy Birthday To Me...Woo!

Today is my birthday and just like in Kindergarten, I brought my dessert of choice to share with my colleagues....red velvet cupcakes with cream cheese frosting :) I've used this red velvet cupcake recipe countless times and it never fails. This time, I did mix up the frosting and used Linelle's frosting recipe, which she used on our wedding cake. The frosting made these cupcakes so much better :)

26 was a great year......I married my best friend, moved to NYC, started a new job, and got to travel to some amazing places! Can't wait to see what 27 has in store for me :)

Red Velvet Cupcakes with Cream Cheese Frosting
  • 2 1/2 cups White Lily self-rising flour
  • 1 teaspoon baking soda
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup whole buttermilk
  • 2 1/2 tablespoons red food coloring (I sometimes use cocoa powder for a deep red color)
  • Vegetable-oil cooking spray
  1. Preheat oven to 350 degrees. Spray three 9-by-2-inch round cake pans with cooking spray or you can make cupcakes (roughly 24). 
  2.  In a medium bowl, sift together flour and baking soda. Set aside.
  3. In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.
  4. Divide batter among pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes. Invert pans onto wire racks sprayed with vegetable oil to cool cake completely, or quick-chill in the freezer for 10 to 15 minutes.
  5. To assemble, place one layer, top side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week.
Cream Cheese Frosting

  • 1 lb. cream cheese, softened 
  • 4 C sifted powder sugar 
  • 2 sticks (1 cup) unsalted butter, softened 
  • 1 tsp vanilla
  1. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix cream cheese, sugar and butter on low speed until incorporated.  Increase speed to high and mix until light and fluffy, about 5 minutes.  Occasionally stop mixer and scrape down sides of bowl with spatula. 
  2. Reduce mixer speed to low and add vanilla.  Raise speed to high and mix briefly until fluffy.  Store in refrigerator until somewhat stiff, before using.  May be stored in refrigerator up to 3 days.

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