Red Velvet Cake and Cupcakes

INGREDIENTS

* 3/4 cup buttermilk
* 3/4 teaspoon vanilla
* 2 cups all-purpose flour
* 2 Tablespoons dark Dutch process cocoa powder
* 1 teaspoon cinnamon, ground
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/4 cup sugar
* 3/4 cup canola oil
* 2 large eggs
* 1 teaspoon vinegar
* 1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color

INSTRUCTIONS Red Velvet Cake

1. Preheat the oven to 350 degrees F. Spray or butter one 8 X 8 - inch square baking pan, or prepare 12 cupcake tins with paper liners. Wilton silicone cupcake pans also work well.
2. In a small bowl, whisk buttermilk and vanilla, and set aside.
3. Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.
4. Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.
5. With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.
6. Pour the batter into the prepared 8 X 8 - inch pan, or divide evenly between the cupcake tins. If the recipe is to be doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans. Otherwise, prepare 24 cupcake tins with liners.
7. Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched.
8. Cool square cake and cupcakes completely on wire racks before frosting or freezing.
9. Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
10. At this point, the red velvet cake, layers and cupcakes can be wrapped and frozen for later use.

Cream Cheese Frosting

* 6 ounces cream cheese, softened
* 4 Tablespoons butter, softened
* 4 Tablespoons solid shortening
* 2 cups confectioners' or powdered sugar
* 1 teaspoon vanilla extract
* 1-2 Tablespoon milk, if necessary

INSTRUCTIONS Cream Cheese Frosting

1. Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.
2. Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
3. Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.

How To Assemble & Decorate a 9-inch Round Red Velvet Cake

1. Pick out a pretty cake platter and smear a good size dab of frosting on the plate. Place one round cake layer on the plate. Spread a thick coat of frosting over this layer and place the second layer on top, pressing down lightly to seal.
2. Put approximately 1 cup of frosting in a pastry bag fitted with a medium size star tip and set aside.
3. Frost the sides and top of cake using an off-set spatula, making sure to seal all edges evenly.
4. Using the pastry bag, place 12 evenly spaced rosettes on the top of the cake.
5. Refrigerate any leftovers. Cake can be wrapped in plastic wrap and frozen.

Decorate Red Velvet Cupcakes

1. Spread the cream cheese frosting over the tops of the cupcakes as desired.
2. Or, place frosting in a large pastry bag fitted with a large star or rosette tip.
3. Starting close to the cupcake, firmly squeeze the bag and frosting through the tip in a round motion, finally swirling the frosting into a peak.
4. Leave as is, or decorate with sprinkles, colored sugar or finely crumbled red velvet cake crumbs.

Makes one 8 X 8-inch square cake, or 12 regular size cupcakes. The recipes for Red Velvet Cake and Cream Cheese Frosting can be doubled to make and decorate one thick 9-inch double layer, round cake or 24 cupcakes. The red velvet cake recipe is ready...enjoy it !