Red Velvet Cupcakes and My Big Moment on Just Desserts

I don't make a lot of cupcakes, but since I've always been fascinated by the red velvet cake, I decided to try a version based on this venerable American classic.

I've gotten so many requests for cupcakes and red velvet cakes that I figured I'd kill two food wishes with one video. They came out really well, and as I tasted, I actually caught myself daydreaming about being on Top Chef Just Desserts.

I imagined I'd furiously finished frosting these red velvet cupcakes just as time expired (I think the faux-hawked prima donna with the Jacques Torres tattoo next to me hid the cream cheese to screw me over). I bring them up to the judge's table, and watch as the lovely Gail Simmons takes a big bite. She swallows, smiles, and then says, "Really not that bad for a food blogger." Okay, so she's too classy to ever say that, but still, it would be pretty cool.

Anyway, back to reality. I will also post the cream cheese frosting recipe next week, just in case you're wondering. I joke about the red food coloring in the clip, and it does give the cake such a unique look, but feel free to leave it out if that's not your thing.

Party season is upon us, and what holiday dessert table wouldn't benefit from a plate of these classic cupcakes? It would be like Johnny Iuzzini's face without the side burns. In other words, just not as good. I hope you give these a try soon. Enjoy!

Ingredients for 12 Red Velvet Cupcakes: Dry: 1 1/3 cups all-purpose flour 3 tablespoons cocoa powder 1/4 teaspoon baking soda 1/2 teaspoon fine salt 1 teaspoon baking powder Wet: 4 tablespoons softened butter 1 cup white sugar 2 large eggs 3/4 cup buttermilk 2 teaspoons white vinegar 1 teaspoon vanilla extract 1 tablespoon red food coloring Bake at 350 for about 22 minutes