1. I love to feed people.
2. Some of my favorite people at work are on that project team.
Matt had asked that I make red velvet cupcakes. I've made red velvet cupcakes before and I've been pretty meh about the results. I don't get the allure of red velvet. I hate that it's dyed (though I am open to using beet powder, I didn't do that for this round, hence brown velvet) and if I'm going to eat a chocolate cupcake, I want to be able to taste the depth of chocolate, not just a hint. But, I do like being challenged, so I looked for a new recipe to try.
I found this one on foodnetwork.com and thought I'd give it a whirl.
For the Cupcakes
3 cups plus 3 tbsp all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp kosher salt
1/4 cup cocoa powder
1 cup vegetable oil
1 1/4 cups buttermilk
1 7/8 cups sugar
3 eggs
1/2 cup plus 2 tbsp unsweetened applesauce
1 1/4 tsp apple cider vinegar
1 1/4 tsp vanilla extract
1. Preheat the oven to 350 degrees and line a muffin pan with liners.
2. Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.
3. Mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated.
4. Add the dry ingredients a little bit at a time. Mix until just combined.
5. Fill the cupcake liners 2/3 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
For the Frosting
4 tbsp butter, room temperature
8 oz cream cheese, room temperature
1.5 cups powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
Mix butter and cream cheese until light and fluffy. Add the extracts and mix. Slowly add the powdered sugar and mix until incorporated.
