Red Velvet, White and Blue

Red Velvet Cupcakes with Cream Cheese Frosting

Did you know that in World War II, bakers used boiled beets to enhance the color of their red velvet cakes?  The reddish-brown color of the cake was originally from a reaction of the cocoa powder with  buttermilk. Now however, red food coloring is added.  Arrange the cupcakes in the shape of a flag for the 4th of July -- great idea for a star-spangled celebration!

Stress relief tip of the day:

Understand stress. When stress overwhelms your nervous system your body is flooded with chemicals that prepare you for “fight or flight”. While the stress response can be lifesaving in emergency situations where you need to act quickly, it wears your body down when constantly activated by the stresses of everyday life. The relaxation response puts the brakes on this heightened state of readiness and brings your body and mind back into a state of equilibrium.

Red Velvet Mini-Cupcakes with Cream Cheese Frosting Recipe
Makes about 80-81 miniature cupcakes

Ingredients

Cupcakes:

2 cups all-purpose flour, sifted

1/2 cup cake flour, sifted
4 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1 tablespoon red food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Cream Cheese Frosting: 

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees. Line miniature muffin tins with paper liners. Whisk together flour, cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, a cake tester inserted in centers comes out clean, about 11-12 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

For the frosting, in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

To finish, use a piping bag with a large round tip and squeeze out a dollop of frosting.  Use one color of small round sugar nonpareils to garnish the rims of the cupcake for an intense effect.

Cupcakes adapted from Martha Stewart