Holiday Red Velvet Cupcake

‘Tis the season to satisfy your sweet tooth with our holiday-themed Red Velvet Cupcakes!

Servings: Makes 24 Cupcakes

Ingredients

• 2 1/2 cups cake flour
• 1/4 cup unsweetened cocoa powder (not dutch processed, if you use dutch processes it will not rise properly)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 1/4 cups canola oil
• 2 whole eggs
• 1/4 cup red food coloring
• 3/4 teaspoon distilled vinegar
• 1/2 tablespoon vanilla extract
• 1 cup buttermilk

Directions

1. Preheat convection oven to 300°F (conventional 320°F). Line standard muffin tins with paper liners.
2. Sift the flour, baking soda, cocoa, and salt into bowl, whisk briefly to combine; and set aside.
3. In an electric mixing bowl on medium speed, mix together sugar and canola oil until well blended.
4. Add eggs, one at a time, scraping the bowl to ensure that they are completely incorporated.
5. Add food coloring, vinegar and vanilla extract.
6. Reduce to low speed.Add dry ingredients in batches, scraping sides of bowl to ensure batter is mixed well.
7. Divide batter evenly among lined cups, filling each three-quarters full.
8. Bake in preheated oven for about 20 minutes, rotating tins half way through cooking time, until cake tester in center comes out clean.
9. Transfer tins to wire rack and cool completely before removing cupcakes.

Cream Cheese Frosting

Ingredients

• 10 oz cream cheese (softened)
• 1 stick + 2 tablespoons unsalted butter (softened)
• 5 cups confectioners sugar (sifted)
• 2 teaspoons vanilla extract

Directions

1. In an electric mixer on medium speed; mix cream cheese and butter together until soft and smooth. Scraping sides of bowl, be sure all ingredients are incorporated well.
2. On low speed; slowly add sifted confectioners sugar in batches, scraping sides of bowl, beating until the frosting is light and fluffy, about 3-5 minutes.
3. Baking Tip: Do not use reduced fat or non fat cream cheese.
4. Frost your cupcakes, add any garnish you’d like, and enjoy!