My First Cupcake... Red Velvet

With the help of Ate Andrea, my cousin, and of course with dad, guiding us us how to do it, one by one, he taught us how to make a cupcake, THE RED VELVET!

We came across this little shop inside the mall and their Cupcakes are selling fast! Really Fast! We saw a tiny weenie red velvet cupcakes and Ate Andrea bought a box, 12 tiny cupcakes were inside the box, it was my birthday then, by the way, and while we were waiting for our lunch @Fridays Alabang, we had our Tiny Red Velvet Cupcakes fast, little time did we know that our dessert was eaten first before our lunch! So we had this idea of making it at home, we researched and come passed by @Martha Stewart's Red Velvet with Cream Cheese Frosting, voila! it was amazing and there all it started our baking career with dad...

Here are the ingredients for our Red Velvet with Pink Cream Cheese Frosting  (shhhh... don't tell @Martha that we made a mistake)

Ingredients:

• 2 1/2  cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring

Directions:

Cream together butter and sugar until light and fluffy.  Add eggs one at a time, making sure to beat well after each egg. 

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well.  Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter.  Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans.  Cool completely on wire racks before frosting.