Baketivity!

I received a special gift from my good friends Maggie and Michael, a subscription to bake something different for each of three months. The kit comes with all the ingredients and the recipe. The last one was for red velvet cupcakes with the most delicious buttercream frosting.  It was so yummy that my mom and I forgot to take a picture of the actual cupcakes–we just ate them all up! We hope you enjoy these cupcakes as much as we did.

–Peyton Chambers

RED VELVET CUPCAKES

1/2 cup oil
1/2 cup sugar
4 TBSP milk
2 egg whites
1/2 tsp red food dye
3/4 tsp vanilla sugar
1/4 tsp white vinegar
2/3 cup + 2 TBSP flour
4 tsp cocoa
1/4 tsp baking soda
1/4 tsp salt

Step 1) Line cupcake pan with liners
Step 2) In a medium mixing bowl, whisk the flour, cocoa, baking soda and salt together.  Set aside.
Step 3) In a separate bowl, whisk together oil, sugar and vanilla sugar.
Step 4) Add 4 TBSP milk, 2 egg whites, food dye, and 1/2 tsp white vinegar to your dry ingredients.
Step 5) Slowly add the dry ingredients to the wet ingredients bowl.  Whisk together slowly until everything is incorporated.
Step 6) Scoop your batter into cupcake pan 3/4 of the way.  Bake 18-22 minutes at 350 and cool completely. 

Buttercream:

1 stick butter softened
2 1/2 -3 cups confectioners sugar
2-3 TBSP milk

In a mixing bowl, whisk the butter until it is light and creamy. 
Slowly add in the confectioners sugar. 
To soften the buttercream add the milk 1 TBSP at a time until it becomes smooth.
Use a piping bag or butter knife to spread the goodness on your cupcakes and enjoy