happy belated independence day with red velvet cupcakes

as what i've promised you before. wait for my red velvet cupcakes, this is the red velvet cupcakes. however, i'm not quite happy with the flavor and also the texture, i must have done some wrong again. but according to my research, many many people love red velvet cake. i should try making it again later.

and this is my red velvet shoes. i want to make my cake as cute as the shoes but i just can't, the limitation of time and equipment killed the chance. lol. so i should just feel happy and thankful with those messy cupcakes. i want to present them as an Independence Day gift, which has been late for exactly 2 weeks. so sorry, Indonesia. but at least it still on August and it still looks red and white.

i got this recipe from Sprinkle Bakes, another crazily amazing blog. she gives a lot of inspiration! please check it out.. and for now i think i won't blab too much, i'm not really in the mood of blabbering so i hope you'll just jump out to the recipe and excuse my self for posted such a short post today. at last, HAPPY BELATED INDEPENDENCE DAY INDONESIA, may you grow into a much more better country!

Red Velvet Cupcakes
by Sprinkle Bakes

2.5 cups all purpose flour
1 tsp salt
2 cups sugar
1 cup butter
2 eggs
1 tbsp cocoa powder
1.5 tbsp liquid red food coloring
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cider vinegar

directions:

1. preheat oven to 350 degrees F. grease and lightly flour 2 or 3 round 9" cake pans. (prepare 24 cupcakes liners if you're making cupcakes).
2. sift flour and salt together, set aside. in the bowl of a standing mixer, combine the butter and sugar. mix until light and fluffy. add the eggs one at a time. mix well after each addition. add the flour mixture to the bowl alternately with the buttermilk, beginning and ending with flour mixture. blend in vanilla.
3. in a small bowl, mix the 1.5 tbsp red food coloring and 1 tbsp cocoa powder until a paste forms. add to the sugar and butter mixture. mix well. in a small bowl or condiments cup, stir together the baking soda and cider vinegar. this will foam and should be put into the batter immediately after well mixed. after adding the foam mixture, blend on medium-high speed until batter is consistent.
4. spoons batter evenly into pans (or liners), batter will be very thick! level top of batter with an offset spatula, bake for 25-30 minutes or until cake springs back when pressed in the center. turn out on wire rack and cool completely.

cream cheese frosting

2 - 8 oz packages cream cheese, softened

1 cup butter, softened

2 tsp vanilla extract

4-5 cups sifted confectioners sugar

directions:

1. in the mixing bowl, beat together cream cheese, butter, and vanilla until smooth. with the mixer on low, gradually pour in the confectioners sugar. increase the speed to high and beat until light and fluffy. if mixture is too thick, add a little milk to loosen it. and if it's too thin, add additional powdered sugar or put in refrigerator to firm up.

i think you should try it at home and see if you are luckier than me. :)

for now, thanks for reading and have a very nice day!