velvet

so the cold snowy weather and daniel leaving for dallas today led me to indulge myself in a few hours of baking rather than doing homework. this week was red velvet cupcakes (in honor of v-day of course). and they're gluten free! not my favorite recipe but the icing was pretty freaking AMAZING! it's a little ridiculous how much food coloring goes into them. i feel like my skeleton is probably pink from it. and now i have two dozen cupcakes in my fridge. i should probably invite people over since its just me and my very sleepy little kitten for the next few days and i shouldn't eat all those cupcakes. but i secretly don't want to share. but i will. ps i think rocky is hibernating for the winter. he's going on hour 9 today of his nap. seriously jealous of his life. of course he doesn't get to eat cupcakes, so there's something.

Ingredients

 

·       1 cup of butter

·       1 1/2 cups of sugar

·       2 large eggs, at room temperature

·       2 1/2 cups of gluten-free flour blend

·       4 tablespoons of cocoa powder

·       1 teaspoon of baking soda

·       1 teaspoon of salt

·       1 1/4 cups of milk

·       1 teaspoon of white wine vinegar

·       2 tablespoons of red food coloring

·       2 teaspoons of vanilla extract

·       Cream cheese frosting

·       8 ounces of cream cheese, softened

·       4 ounces (1 stick) of butter, softened

·       3 3/4 cups of powdered sugar, sifted

·       1/8 teaspoon of salt

·       1/2 teaspoon of vanilla

 

Preparation

For the cupcakes:

Preheat oven to 350 degrees.

Stir together dry ingredients (flour, cocoa, baking soda, salt).

Mix together wet ingredients (milk, vinegar, food coloring, vanilla).

Add creamed butter and sugar, mix in eggs.

Alternately mix in dry, wet, then dry ingredients.

Bake for 18-22 minutes or until tops are just dry on top. Makes 2 dozen.

For the frosting:

Mix cream cheese and butter.

Add salt and vanilla.

Slowly add in powdered sugar.