Red Velvet Cupcakes + Letters

HAPPY FRIDAY!

I can't begin to explain how happy I am that this week is almost over.

I need 5:00 to get here asap.

If you've been reading my blog for a while, you know my love for baking. 

And while I do love baking, I love cupcakes even more.

My mom works for Texas A&M's athletic department and they always do a potluck type meal on gamedays for the staff. She's been so preoccupied with my grandmother, that she asked me to do some baking for her. She knows how much I love to bake cupcakes, so she asked me to make some. My choice.

Soo.. Last night I made red velvet (my absolute favorite) cupcakes.

Red Velvet Cupcakes

Ingredients:

2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar

Directions:

Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

Vanilla Buttercream

Ingredients:

1½ cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
Pinch of salt
1 vanilla bean, split lengthwise (optional)
2 tbsp. heavy cream
1 tbsp. vanilla extract

Directions: 

Place the butter in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until smooth, about 1 minute.  Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated.  Scrape the seeds from the vanilla bean pod (if using) into the bowl and add in the salt.  Continue to beat on medium-high speed until smooth, about 1-2 minutes.  Mix in the heavy cream and vanilla on low speed just until incorporated.  Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

{both recipes via Annie's Eats}

Dear Friday, it's about time. We've been though this before. I like you. Please come 

around more frequently. 

Dear Aggies, I'm begging you to beat the hell outta LSU this weekend. Please? I'm tired of these silly little Tigers thinking they can push us around and talk all that trash. 

Dear Blog Friends, I'm so sorry I've neglected you the past couple weeks. I'm trying to get back into my routine, but things have been a bit hectic over in these parts. 

I'll make it up to you. Promise. 

Dear Work, you've really sucked this week. Go a little easier on me next week. K? 

Dear Alpha Kappas, I cannot wait to be reunited with my best friends this weekend! 

It's been entirely too long. 

Dear Corby, Thank you for being my rock. Especially last week when I thought I was going to lose my grandmother. I really don't know what I'd do without you. Next week, you turn 28 and I can't wait to spend time celebrating YOU! I love you with my whole heart, for my whole life!

Happy weekend, friends!