Red Velvet Cupcakes

And, dessert.. my favorite! This recipes comes from Epicurious.com

3 1/2 cups cake flour

3/4 cups (1 1/2 sticks) unsalted butter softened

2 cups sugar

3 large eggs, at room temperature (if you forget to take them out, put them in a bowl of warm water for about 5 minutes to take the cold edge off them)

6 tbsp red food coloring

3 tbsp unsweetened cocoa

1 1/2 tsp vanilla

1 1/2 tsp salt

1 1/2 cups buttermilk

1 1/2 tsp cider vinegar

1 1/2 tsp baking soda

Vanilla Icing (I cheated and used store bought, but you could definitely make your own if you have time!)

Valentine's Day sprinkles

Preheat oven to 350. Fill muffin tins with paper liners ( I have a heart-shaped muffin tin which I used for these cupcakes).

In a small bowl, sift cake flour and set aside. Using a stand mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. In a small bowl, whisk together the red food coloring, cocoa and vanilla. Add to the batter and mix well.

In a liquid measuring cup, stir the salt into the buttermilk. Add to the batter in 3 parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda (it should fizz). Add to the batter and mix well. Using a rubber spatula, scrap down sides of bowl, making sure the ingredients are well blended and batter is smooth.

Fill cupcake pans until 2/3 full. Bake 20 minutes, or until tester comes out clean. Cool cupcakes in pan 10 minutes then transfer to cooling rack. Ice cupcakes once completely cooled and sprinkle with decorations.

(my taste testers... they approve!)