My hubby’s really good friend, Adil, is an engineer, a designer, a health buff, a table tennis guru and he’s just one of the nicest people we know. Beyond all that, he loves to cook and is an awesome baker. The two of us can endlessly talk about food, recipes, knives, chefs, restaurants, chocolate, etc. He made these cupcakes that I fell in love with. This has to be the best Red Velvet cakes I have ever had! It was so moist, not too sweet and the cream cheese frosting was perfect. Enjoy this little write-up by Adil on the scrumptious Red Velvet Cupcake.

Since Valentine’s Day is coming up, you can make these cupcakes for your sweetheart and wow them with your baking skills! :)

-K

Sugar. Butter. Flour.

...the three main ingredients to baking, as well as the place I had my first red velvet cupcake. Over the years I’ve had more than a dozen different types of red velvet cupcakes. Some were products of friends’ baking adventures, some from grocery stores (rookie mistake, I know!), coffee shops, and even famous cupcakeries. However, none have even come close to the amazing cupcake from Sugar Butter Flour in Sunnyvale, CA. To top it off (literally), the decadent cupcake was perfectly complimented by the light cream cheese frosting that reminded me of a brand new fluffy pillow. My mission was simple (somewhat): replicate this cupcake as close as possible. I pursued the interwebs and found this recipe from Paula Deen, better known to me as the queen of baking (love me some butter). With some modifications to the process and setup, but not necessarily to the ingredients, a perfect recipe emerged! Not to mention, this recipe will create those moist, fluffy, and perfectly balanced cupcakes each time. Unlike basic cooking, baking can be deemed of as a science where altitude, temperature, and the measurement of ingredients need to be perfect in order to get the delectable results every baker dreams of. In order to get the texture just right (moist and fluffy), you need to be mindful of FOUR very important things: 1. Let the cream cheese, butter, buttermilk, and eggs come to room temperature 2. Measure the dry ingredients with very high precision (ex. use a Tbsp to scoop flour into the cup and level off with a butter knife. A cup of flour based on how you measure can vary from 4 to 6 ounces, which could mean a difference of 50% of the main ingredient in this recipe!) 3. Separate the egg white and yolk and beat the egg whites in a mixer (or by hand with a whisk in a glass pan -- I did this once and it took almost 45 minutes!) until they are frothy and form nice peaks 4. Lightly cover the cupcakes AFTER baking with foil while they're cooling to keep them from drying out. Baking is indeed a science but trust me, these cupcakes will be well worth the effort.

CUPCAKES

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
teaspoon vanilla extract

Steps

Measure out all the ingredients and put them out BEFORE doing anything. Why all the prep-work? This is referred to as mise en place, which is a French phrase meaning "everything in place".
Let the buttermilk and eggs come to room temperature.
Pre-heat the oven to 350 degrees F using an oven thermometer. Did you know most ovens are off by 5-15 degrees? That can be the difference between a baking contest winner and using the cupcake as a door stop. I have a thermometer similar to this one: http://tinyurl.com/amsy4g
Sift flour, sugar, baking soda, salt, and cocoa powder in a medium bowl. Why sift? Sifting helps remove clumps which will result in a smooth batter for even cooking in the oven.
Beat oil, buttermilk, eggs, food coloring, vinegar, and vanilla in a large bowl.
Add dry mixture to the wet mixture and mix until smooth and combined.
Fill each cupcake tin in the pan 2⁄3 full.
Bake in the oven for 20 - 22 minutes remembering to turn the pan 180 degrees after the first 10 minutes.
Remove the pan from the oven and cool completely before frosting. Want to keep them moist? Of course you do. Lightly cover them with foil paper to keep them from drying out.

CREAM CHEESE FROSTING

Ingredients

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
hopped pecans and fresh raspberries or strawberries, for garnish

Steps

Remember to let the cream cheese and butter come to room temperature.
Beat cream cheese, butter, and vanilla together in a large bowl until smooth.
Add the sugar on LOW speed until mixed Increase speed to HIGH until very light and fluffy. If it doesn't turn out as described, try again -- it'll be worth it. Trust me.

Grab a glass of milk (or your choice of beverage) and enjoy!

Credit and Resources http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese- frosting-recipe/index.html http://recipes.blurtit.com/q7733065.html