Food: Red Velvet Cupcakes with Cream Cheese Frosting

When I was still living in Atlanta, I was working at this cool ad agency, which, at times, has free food laid out in the kitchen for ad people and clients to eat. One time, they put out tons of pink boxes filled with different cupcake flavors from this then new cupcake joint in Buckhead. They're called Camicakes, and they are uber yummy. It's one of the few things I am missing right now.

Their Buckhead store is located along Piedmont, which is conveniently on the way to the hospital where my obstetrician has a clinic at. It was a good thing I did not have gestational diabetes when I was pregnant huh?

My all-time favorite? Their red velvet cupcake. So now since I am back in the Philippines (#1forfun), I guess home-made ones will do.

Here's a recipe by Paula Deen, taken from the Food Network website.

Paula Deen's Red Velvet Cupcakes with Cream Cheese Frosting

Paula Deen's Red Velvel Cupcakes with Cream Cheese
Yields 24 frosted cupcakes

Ingredients:

• 2 1/2 cups all-purpose flour 
• 1 1/2 cups sugar 
• 1 teaspoon baking soda 
• 1 teaspoon salt 
• 1 teaspoon cocoa powder 
• 1 1/2 cups vegetable oil 
• 1 cup buttermilk, room temperature 
• 2 large eggs, room temperature 
• 2 tablespoons red food coloring 
• 1 teaspoon white distilled vinegar 
• 1 teaspoon vanilla extract

     For the cream cheese frosting --

• 1 pound cream cheese, softened 
• 2 sticks butter, softened 
• 1 teaspoon vanilla extract 
• 4 cups sifted confectioners' sugar 
• chopped pecans
• fresh raspberries or strawberries, for garnish

Directions:

1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. 
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 
3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. 
4. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. 
5. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

     For the cream cheese frosting --

1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. 
2. Add the sugar and on low speed, beat until incorporated. 
3. Increase the speed to high and mix until very light and fluffy. 
4. Garnish with chopped pecans and a fresh raspberry or strawberry. Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.