Red Velvet Cupcakes

I have always loved Valentine’s Day. Not for the reasons you’d expect, though. It’s actually really simple…I just love the color pink. If you know me, then you already knew that. My friends in college used to call my room in our house the “PB Teen” room because it was so obnoxiously girlie and pink (and floor to ceiling from Pottery Barn Teen).

The modern Valentine’s Day holds a special place in my heart. I had a billion crushes all through college, and while I went on casual date parties here and there, the first time I had a real Valentine wasn’t until I met my husband. Because of that, though, I cultivated such strong female friendships that I cherish to this day. So, regardless of whether you have met the love of your life, or you’re celebrating with your “Galentines” this year, make this Halmark holiday FUN. These cupcakes are an easy way to do just that.

Red Velvet Cupcakes

-       2 cups granulated sugar

-       1/2 cup vegetable oil

-       2 large eggs, at room temperature

-       3 teaspoons vanilla extract

-       4 tablespoons red food coloring

-       2/3 cup dark chocolate cocoa powder

-       1 cup milk (any type works here)

-       3 cups all purpose flour

-       1 ½ teaspoons baking soda

-       1 ½ teaspoons baking powder

-      1 teaspoon salt

-       1 cup hot coffee

Cream Cheese Frosting

-       4 tablespoons unsalted butter, at room temperature

-       4 cups powdered sugar

-       ¼ teaspoon vanilla extract

-       6 oz cream cheese, at room temperature

1.     Preheat oven to 350. Line a cupcake pan with 12 paper cups.

2.     Mix together flour, salt, baking soda, and baking powder in a mixing bowl and set aside.

3.     In the bowl of a stand mixer (or using an electric mixer) mix together the sugar and oil on medium low speed. Add the eggs one at a time, mixing slowly after each addition.

4.     Using a whisk, wish together the red food coloring, vanilla and cocoa powder in a small bowl. Slowly add this to the mixer bowl, mixing slowly until well incorporated.

6.     Add 1/3 of the flour, followed by 1/3 of the milk and mix. Repeat, alternating until the last of each is well incorporated.

7.     With the mixer on low speed, slowly add the coffee until well incorporated (battery will be very liquid-y).

8.     Using a standard size ice cream scoop, scoop the batter into a cupcake pan so each well is two-thirds full. Bake for 16 to 18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

9.     Mix all frosting ingredients together slowly, and then at high speed until light and fluffy. Transfer frosting into plastic piping bag and pipe a swirl of frosting on the top of each cupcake.