Magnolia Bakery's Red Velvet Cupcakes

The recipes in this cookbook are not so extraordinary. I think many of the recipes can be found in other American cakes and cookie cookbooks like Better Homes & Garden recipe collections. But I am very satisfied with the red velvet 3 layer cake recipe which I halved and made into cupcakes for my daughter to try if they are good enough to take to her office Christmas party. The recipe is not as simple as the vanilla cupcake recipe and requires a lot of cleaning up afterwards. But then you are rewarded with these very very red, soft and moist delicious cakes. I didn't make the Creamy Vanilla Frosting that's supposed to ice these cakes because I wanted to try this real buttercream icing with powdered egg whites, butter and sugar. This is the best buttercream icing ever, not so sweet, it is very creamy and just perfect.

I ate 2 of these sweeties after posing them, I can't help it, they're so yummy.

Red Velvet Cake with Creamy Vanilla Frosting
From MORE FROM MAGNOLIA cookbook, pages 86 & 87

cake
3 1/3 cups cake flour
¾ cup unsalted butter, softened
2 ¼ cup sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoon vanilla exract
1 ½ teaspoon salt
1 ½cups butttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda

• Preheat oven to 350°F.
• Grease and lightly flour three 9 x 2-inch cake pans, then line the bottoms with parchment paper.
• In a small bowl, sift the cake flour and set aside. In a large bowl, on medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
• In a small bowl whisk together the red food coloring, cocoa and vanilla. Add to the batter and beat well.
• In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat.
• In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
• Divide the batter among the prepared pans. Bake for 30 - 40 minutes, or until cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
• When the cake has cooled, spread the frosting between the layers, then ice the top and side of the cake with Creamy Vanilla Frosting.

Creamy Vanilla Frosting
from MORE FROM MAGNOLIA cookbook, page 126

This silky smooth frosting is made by beating together softened butter and sugar with a thick saucelike base. Be sure to follow the recipe directions exactly.

6 tablespoons all-purpose flour
2 cups milk
2 cups unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract

• In a medium saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10 - 15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
• In a large bowl, on medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
• Add the cooled milk mixture, and continue to beat on medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer - set a timer!). Use immediately.