Red Velvet Cupcakes

So for Christmas I made these red velvet cupcakes. I know what you're thinking--Christmas? Well... now it's the end of January! What happened!
I wrote the recipe down on a piece of paper which I then lost when I came back home. Not to mention I've been very busy with photoshoots (going in to see my agency this week, cross your fingers I start getting paid to work or there will be even fewer posts from now on). Also, I'm working on an animation for mofilm--which I should be doing right now-- but I wanted to post while I still have it in me. It's on my "to do" list.

But yeah, so, I live in Los Angeles, and here we have Sprinkles cupcakes. They have amazing red velvet cupcakes (as does Yummy cupcakes, and also this vegan place near Titmouse, they have amazing red velvet too). Sometimes, I just want red velvet. When I was in Savannah I would rarely ever get it, even though Red Velvet cake is notoriously a southern food. I don't really think it's a Christmas cake-- but I don't see why not. It's red and white and delicious all over.

It took some doing to get my mom to want to try the cupcakes. But she seemed to enjoy them-- eveybody did, even Brian, who had his after New Years because he was quite sick when I came home from Colorado.

I really wish I had some of these right now. The cake was perfect-- mildly chocolatey, rich in moist texture, and brightly coloured. The frosting was thick, sweet, tangy, the perfect accompaniment. I topped the entire thing with a red hot and red sugar crystals and sprinkles for decoration (I admit, I'm not a great decorator). My little brother, Dylan, who is 8 or 9ish, helped me.
By the time I left, even with having made pumpkin cupcakes and chocolate chip cookies, these were gone. I was even able to give some to my childhood friends, Shoshana and Jenny, when they came up for a visit.
I encourage to make these. I might make them again soon. Or at least, I would, if I didn't have so many other recipes to try.

I'm kind of disappointed with myself. These are the only things I've really 'made'-- from my own head-- and really the recipe is a hodge podge of other peoples things. I used to make my own food more often, create my own recipes, but lately it's mostly been trying other peoples. I think I'm in a dry period. I'm going to have to go through all the recipes on my laptop and just hope that I get creative influence again. Like I used to have. Alas.

However, I am excited to try some of these recipes. I'm going to try to make a stew tonight. :) I'm also going to make some pumpkin bread today. But, knowing me, you won't see those recipes for another month. Sorry, guys!Red Velvet Cupcakes

2 1/2 cups cake flour
1/2 teaspoons baking powder
1 teaspoon salt
4 tablespoons cocoa powder
2 oz red food colouring (I believe I only used 1 oz in the end)
1/2 cups butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon apple cider vinegar
1 teaspoon baking soda

Oven at 350 Degrees Fahrenheit.

Sift the cake flour and baking powder in a large bowl.
In a separate bowl, cream the butter and sugar until light and fluffy -- approximately five minutes. Add the eggs, one at a time.
In a small bowl, mix together the cocoa, red colour, and vanilla. Add to the batter. Stir the salt into the buttermilk and add in 3 batches, alternating with the flour.
In a small cup, mix the baking soda and vinegar. Mix into the batter. Scrape down the sides of the bowl and make sure evenly combined.
Pour into prepared cupcake cups-- makes about 36 cupcakes.
Bake for 20 minutes or until springy and centers come out clean when stuck with a toothpick. Allow to cool completely before frosting.

Cream Cheese Frosting
I believe this is the Sprinkles Recipe, thereabouts

1 stick of butter
8 oz of cream cheese
1/8 teaspoon of salt
1 pound of powdered sugar
1/2 teaspoon of vanilla extract

Mix butter and cream cheese until smooth. Add salt and sugar. Finish with vanilla extract-- add milk if necessary to even and smooth out for easier frosting.