red velvet cupcakes with creamy vanilla frosting
via the madison bistro
makes 28 cupcakes
15 1/2 ounces cake flour
1 1/4 tsp baking soda
1 1/4 tsp salt
2 tsp unsweetened cocoa powder
1 1/2 c canola oil
13 ounces granulated sugar
1 1/4 c buttermilk
2 eggs
1 tbsp red food coloring paste
1 1/4 tsp apple cider vinegar
2 tsp vanilla extract
1/8 c water
Directions
Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined.
Line muffin tins with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 25 minutes or until the toothpick comes out clean. Let cool.
creamy vanilla frosting
via epicurious
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.
Notes: may want to run cooled milk through a sieve since skin still formed. comments said that frosting was still good next day, but was much, much harder to frost cupcakes morning after.
