Red Velvet Cupcakes

I have been looking for the longest time for a red velvet recipe to match my grandmother's. My mom has been helping me on this quest and recently sent me a couple takes on the cake. This particular one was cut out of the newspaper and is from Miami pastry chef Keith Freiman of Philippe Miami restaurant. What's different about this version is the "whisper of orange flavor" in the cream cheese frosting. It turned out pretty good. I think next time I may add another tablespoon of the cocoa powder to enrich the chocolately-ness.

I also was watching food network the other night and saw a show on specialty bakeries. This one cupcake shop (I think in New York) presented their cakes in parchment wraps. They looked so cool, piled high with toppings. I tried the technique instead of standard wrappers on a dozen and it was fairly easy. It also eliminated the overflow factor. Will definitely try this again on other cakes and hope to add some height to the toppings.


Red Velvet Cake

1/2 c butter, softened
1 1/2 c granulated sugar
2 eggs
1 T red food coloring (I used more to deepen the red)
1 t white vinegar
1 t vanilla
2 1/4 c cake flour
2 T unsweetened cocoa powder
1 t baking powder
1 t baking soda
1/2 t salt
1 c buttermilk

frosting:
3 (8 oz.) packages of cream cheese
1 1/4 c powdered sugar
1 T orange juice
1/2 T vanilla
1/4 c butter, melted and cooled

Preheat oven to 350'
In an electric mixer, beat softened butter and granulated sugar 5 minutes or until light and fluffy. Beat in eggs, food coloring, vinegar, and 1 t vanilla.

Sift flour with cocoa powder, baking powder, baking soda, and salt. Add about a third of the flour mixture and half of the buttermilk to the batter. Mix lightly. Repeat with remaining flour mix and buttermilk.

Pour cake batter into cupcake tins using an ice-cream scooper (may need a little less than a scoop to prevent overflow). Bake 20 minutes or until a cake tester comes clean. Let cool completely.

Frosting: Combine cream cheese, powdered sugar, oj and 1/2 T vanilla in a mixing bowl. Beat with an electric mixer until smooth. Beat in melted butter until combined. Scoop into a decorating gun and pipe onto cupcakes.