Bobby Flay Throwdown Red Velvet Cupcakes And Cream Cheese Icing

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 3 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons unsweetened cocoa powder
• 1 1/2 cups vegetable oil
• 2 1/4 cups granulated sugar
• 1 1/4 cups buttermilk
• 3 eggs
• 2 tablespoons red food coloring
• 2 teaspoons red food coloring
• 1 1/4 teaspoons vinegar (white or apple can both work)
• 1 1/4 teaspoons vanilla extract
• 1/8 cup water
• 1 1/2 lbs cream cheese, room temperature
• 1 lb butter, room temperature
• 2 lbs powdered sugar, sifted
• 1 tablespoon vanilla extract

Recipe

• 1 for the cupcakes:.
• 2 preheat oven 350 degrees f.
• 3 sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
• 4 in a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. add eggs, food coloring, vinegar, vanilla and water and mix well. add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. be sure not to over mix, or the batter will come out.
• 5 tough.
• 6 line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees f for 20 to 30 minutes or until the toothpick comes out clean. let cool.
• 7 for the cream cheese frosting:.
• 8 whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. gradually add powdered sugar to the mixture and scrape down the bowl as needed. add the vanilla and mix until combined.
• 9 the frosting can be used right away, or stored in the refrigerator up to a week.
• 10 frost cooled cupcakes with the cream cheese frosting.