Red Velvet Cupcakes

I fell across this recipe today and I can't wait to try it. I have never attempted to make red velvet cake before, and for some reason cupcakes seem more approachable.

Ann’s Red Velvet Cake

Preheat oven at 350
1 oz. red food coloring
2 Tbsp. cocoa
1/4 c. butter
1/4 c. margarine
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 cup cake flour
1 scant tsp. salt
1 c. buttermilk
1 tsp. soda
1 Tbsp. vinegar

Mix coloring and cocoa together until smooth and set aside until needed. Do not stir.
-Cream together butter, margarine and sugar. ( be sure to beat the mixture long enough…… the butter, margarine and sugar should look white and creamy )
-Add eggs and vanilla and mix well.
-Add cocoa mixture and mix until well blended.
-Sift together two times: flour and salt.
-Add alternately with buttermilk and mix well.
-Place 1 tsp. soda on cake batter, then add 1 Tbsp. vinegar. Mix until well blended.
-Pour into 2 well greased and floured 9″ cake pans
-Bake at 350 for 30 minutes
-Cool and frost with French cream icing.

French Cream Icing
1 c. milk
6 Tbsp. flour
1/2 c. butter
1/2 c. margarine
1 c. fine granulated sugar
1 1/2 tsp. vanilla

-Make a thickening of 1 c. milk and flour. ( blend with hand mixer ) Cook until thick but not clumpy, more like a thicker sauce.
-Beat well to be sure it is very smooth. Take pan off heat and set in a pan of ice water to chill it.
-Cream together butter, margarine and sugar for 15 – 20 minutes. Add thickening and beat another 10 minutes. Add vanilla.
** Icing needs to be very cold. You may want to put it in the freezer for a bit to thicken and cool it.

Read more at Design*Sponge http://www.designspongeonline.com/2009/01/in-the-kitchen-with-amy-butler.html#ixzz11sr3qCeU

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