red velvet cupcakes.

i LOVE red velvet cupcakes.

my all time favorite ones are from a little place called Sprinkles... 

{if you live in southern california -YOU KNOW- sprinkles}

as a monthly PMSer, i don't always have the luxury of running to my not so nearest sprinkles.

so in lieu of...

 packing the dolls in the car

driving 60 miles

 taking the dolls out of the car

 standing in a LOOOONG line {there's always a line}

  dealing with a soggy diaper change {the mushy kind that usually forms during a 60 mile drive}

packing the girls back in the car

and then...

driving back 60 miles just to satisfy my urges,

i have developed a small obsession with finding the best red velvet recipe on the web.  to my dismay, it has not been any easier than the aforementioned process.  i have tried countless recipes...some are too dry, others too chocolaty, and others just plain nasty.

i was almost about to give up until i  stumbled upon  BAKERELLA and boy-OH-boy am i glad i did!!  so here's the winning recipe...i hope you enjoy it as much as i do!

here's what you will need:

2 1/2 Cups Flour

2 Cups Sugar

1 Tablespoon Cocoa

1 Teaspoon Salt

1 Teaspoon Baking Soda

2 Eggs

OK-don't freak out here but you are gonna need 1 1/2 Cups Oil

1 Cup Buttermilk

1 Tablespoon Vinegar

1 Teaspoon Vanilla

2oz. Red Food Coloring

here's what you will do:

Preheat oven to 350 degrees. 

lightly stir eggs in a medium bowl with a wire whisk. add remaining liquid ingredients and stir together with whisk until blended. set aside. 

place all the dry ingredients in your mixing bowl and stir together with another wire whisk. 

add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Do not over mix. 

pour into cupcake forms {i use a 1/3 measuring cup to make them uniform} and then tap the pans on the counter a few times to release any air bubbles.

bake for about 20 to 25 minutes or until a toothpick inserted comes out clean. 

after about ten minutes, remove from pans and cool completely on a wire rack.

the frosting:
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

sift sugar and set aside.
beat cream cheese and butter on high until creamy. add vanilla.
then, add the sugar in batches. scrape down the sides in between each addition.
mix well then frost away...