Bobby Flay Throwdown Red Velvet Cupcakes & Cream Cheese Icin

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 cider can both work)
• 1 1/4 teaspoons vanilla extract
• 1/8 cup water

For the cream cheese frosting

• 1 1/2 lbs cream cheese, room temperature
• 1 lb butter, room temperature
• 2 lbs powdered sugar, sifted
• 1 tablespoon vanilla extract

Directions

1. 1

   For the cupcakes:

2. 2

   Preheat oven 350 degrees F.

3. 3

   Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

4. 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. 5

   tough.

6. 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. 7

   For the cream cheese frosting:

8. 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. 9

   The frosting can be used right away, or stored in the refrigerator up to a week.

10. 10

    Frost cooled cupcakes with the cream cheese frosting.