I must admit that I do not fully get the Red Velvet craze. All it really is a cake with a little chocolate and a lot of red food coloring. My best law-school educated guess would be that everyone loves Red Velvet cake because of the Cream Cheese Frosting. Well, that is because I love Red Velvet cake solely for the Cream Cheese Frosting. Usually I am lucky I have enough to make it to the cupcakes because I can eat it out of the bowl and deal with the tummy ache later.
Let me for-warn you.. It takes an insane amount of time to get red food coloring off of your skin (I scrubbed and scrubbed for 3 days). So, be careful since it is pretty annoying that people at a quick glance always tell you that you're bleeding. :/
And of course, do not forget..
The Cream Cheese Frosting!
This recipe makes 4 cups of frosting.
(It may sound like enough but when you find yourself eating it you may just end up having to make more.. the cupcakes deserve some love too!)
Ingredients:
2 sticks (1 cup) unsalted butter
12 ounces room temperature cream cheese
4 cups confectioners sugar
3/4 - 1 teaspoon vanilla extract
Directions:
1. Beat butter and cream cheese in a stand mixer, on medium, for 2-3 minutes.
2. Reduce speed to low and slowly, one cup at a time, add in cofectioners sugar.
3. Add in vanilla & stir until creamy and delicious.
4. Try not to eat it all before icing the cupcakes.
I used a 1M tip to frost my cupcakes.
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