Red Velvet Cupcakes with Creamy Vanilla Icing

3 1/2 cups cake flour (not self-rising) 3/4 cup (1 1/2 sticks) unsalted butter, softened 2 cups sugar 3 large eggs, at room temperature 6 tablespoons red food coloring 3 tablespoons unsweetened cocoa 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons salt 1 1/2 cups buttermilk 1 1/2 teaspoons cider vinegar 1 1/2 teaspoons baking soda

Preparation Preheat oven to 350F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper. To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

Creamy Vanilla Frosting

6 tablespoons all-purpose flour 2 cups milk 2 cups (4 sticks) unsalted butter, softened 2 cups sugar 2 teaspoons vanilla extract

Preparation In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes. In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well. Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longerset a timer!). Use immediately.

Butter If you know a cup of butter weighs 8 ounces, you could do the math yourself: 1 ounce = 28.34 grams, so one cup of butter weighs 227 grams. 1/4 cup of butter = 57 g 1/3 cup of butter = 76 g 1/2 cup of butter = 113 g

Dry Goods All-Purpose Flour and Confectioners' Sugar Cups 1/8 cup (2 Tablespoons) 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup Bread Flour Cups 1/4 cup 1/3 cup 1/2 cup 1 cup Grams 34 g 45 g 68 g 136 g Ounces 1.2 oz 1.6 oz 2.4 oz 4.8 oz Grams 16 g 32 g 43 g 64 g 85 g 96 g 128 g Ounces .563 oz 1.13 oz 1.5 oz 2.25 oz 3 oz 3.38 oz 4.5 oz

Rolled Oats Cups 1/4 c 1/3 c 1/2 c 1c Grams 21 g 28 g 43 g 85 g Ounces .75 oz 1 oz 1.5 oz 3 oz

White Sugar (Granulated) Cups 2 Tbsp 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup Grams 25 g 50 g 67 g 100 g 134 g 150 g 201 g Ounces .89 oz 1.78 oz 2.37 oz 3.55 oz 4.73 oz 5.3 oz 7.1 oz

Packed Brown Sugar Cups 1/4 c 1/3 c Grams 55 g 73 g Ounces 1.9 oz 2.58 oz

1/2 c 1c

110 g 220 g

3.88 oz 7.75 oz

Honey, Molasses & Syrup Cups 2 Tbsp 1/4 c 1/3 c 1/2 c 2/3 c 3/4 c 1c Grams 43 g 85 g 113 g 170 g 227 g 255 g 340 g Ounces 1.5 oz 3 oz 4 oz 6 oz 8 oz 9 oz 12 oz