Let them eat cake

It's always a good day when there is a birthday. A favorite around here is the red velvet cupcake from Buttercup Bake Shop.

For a full size alternative, here is a scrumptious recipe for Red Velvet Cake taken from Katherine Hall Page's newest, THE BODY IN THE GALLERY:


Ingredients:

• 2 1/4 cups sifted cake flower
• 2 large eggs
• 2 tablespoons unsweetened cocoa powder
• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 oz red food coloring
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon white vinegar
• 1 1/2 cups sugar
• 1 1/2 cup unsalted butter (room temp)

1. Preheat oven to 350 degrees.
2. Grease and flower two 9-inch round cake pans.
3. Sift the flower, cocoa, baking soda, baking powder, and salt together and set aside.
4. Cream the sugar and butter.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the flour mixture to the butter and sugar, alternating with buttermilk.
7. Add the food coloring, vanilla and vinegar. Beat well.
8. Bake for approximately 30 minutes or until a toothpick or broom straw comes out clean.
9. Cool on a cake rack.

Frosting

• 8 ounces cream cheese (room temp)
• 1 box (1 lb.) sifted confectioner's sugar
• 1/2 cup unsalted butter (room temp)
• 1 teaspoon vanilla

1. Cream the butter and cheese.
2. Add the sugar, beating until the mixture is fluffy.
3. Add the vanilla and beat some more.
4. Fill and frost the cake.
   

Serves 6-8

Enjoy!