Red Velvet Mini Cupcakes with Cream Cheese Frosting

Red velvet is Joe's favorite cake flavor.  Carrot cake runs a close second but 9 times out of 10 when given the choice, he will choose red velvet cake over all others.  I, on the other hand, have never really been a big fan.  It is not that I don't like it, just that there are so many choices out there that I like better.  This recipe for red velvet cake made me like them a lot more than I used to.  In the past all of the red velvet cakes I have had have been dry and not really infused with a lot of flavor.  This one was so moist and tasty that I even had a couple mini cupcakes!  I made these along with mini carrot cupcakes for Joe and I to take to work and share.  They went over so well at his office that one of his coworkers asked me to make her daughter's birthday cake.  Shows it is a pretty good recipe, I guess!  The cupcake recipe I got from Brown Eyed Baker and the only way I modified it was to change the cooking time to account for mini versus regular sized cupcakes.  The cream cheese frosting recipe is one that I have been making for a long time and have cultivated over time.  I will say that I prefer my icing to still have the tang of cream cheese pretty evident in it.  If you like your cream cheese icing a little sweeter, just add more powdered sugar, easy as that!

Red Velvet Mini Cupcakes
From Brown Eyed Baker

4 tbsp. unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg
2 1/2 tbsp. unsweetened cocoa powder
3 tbsp. red food coloring (I used the gel instead since that is what I had at home and just added a little bit of water)
1/2 tsp. vanilla extract
1/2 cup buttermilk
1 cup + 2 tbsp. all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 tsp. distilled white vinegar

Directions:
Preheat oven to 350 degrees F.  Line two mini muffin pans with liners (24 mini cupcakes)

On medium high speed, cream the butter and sugar, until light and fluffy, about 3 minutes.  Turn the mixer to high and add the egg.  Scrape down the bowl and beat until well incorporated.

In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste.  Add to the batter and mix on medium speed until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Reduce the mixer speed to low and slowly add half of the buttermilk.  Add half of the flour and mix until combined.  Scrape the bowl and repeat the process with the remaining buttermilk and flour.  Beat on high until smooth.

Again, reduce mixer speed to low and add the salt, baking soda and vinegar.  Turn to high and beat for another couple of minutes until completely combined and smooth.

Divide the batter evenly between the cupcake liners and bake for about 14-15 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.  Cool for 10 minutes and then remove cupcakes from the pans and place on a cooling rack to completely cool before frosting.

Cream Cheese Frosting
From Colleen's Kitchen Therapy

2 sticks unsalted butter, at room temperature
2 8 oz. bricks cream cheese, at room temperature
2 1/2 - 3 cups powdered sugar (depending on how sweet you like your frosting)

Directions:
In a mixer with the paddle attachment on medium high speed cream the butter and cream cheese together until smooth and creamy with no lumps, about 5 minutes, scraping down the bowl and paddle as needed.

Reduce the mixer speed to low and slowly add the powdered sugar in 1/2 cup increments, scraping down the bowl as necessary.  Once you have the desired sweetness, increase mixer speed to high and beat on high for 3 minutes until the frosting is light and fluffy.