Today Gary and I celebrate our 11 year wedding anniversary and 12 years together! It’s crazy that it still feels like we just got married and I love him more today than the day we got married feel blessed about that! The dude still gives me butterflies!
We got married in Boulder City Nevada at Chapel of the Holy Family a Southwestern style chapel on a 25 acre ranch called St. Jude Ranch that helps abused and neglected children, it’s pretty cool cause anyone that gets married there at least when we did all those years ago they put the money you pay toward helping the kids at the ranch.
Anywhoo the cake we had that night at our Wedding dinner was Red Velvet Cake one of our favs!! So I thought I would make some red velvet cupcakes for us and Amanda,Sunday is Mothers Day and Amanda is a mommy and she also loves red velvet!
Here is my recipe…enjoy! (Makes 24 cupcakes or 3- 9 inch layers)
Ingredients for cake
2 1/2 cups cake flour
1 1/2 cups bakers sugar
1 tsp baking soda
1 tsp sea salt
2 heaping tablespoons unsweetened cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 eggs, large, room temperature
3 tablespoons Lorann professional kitchen Red Velvet Bakery Emulsions
1 teaspoon white distilled vinegar
Preheat oven to 350. Line your cupcake baking tray, makes 24 cupcakes.
In a large bowl combine flour, sugar, salt, baking soda, and cocoa. Set aside.
In a mixer mix together the oil buttermilk, eggs, the red velvet bakery emulsion and vinegar.
Combine the dry ingredients to the wet ingredients in increments once all is mixed together pour batter in cupcake pans and bake for about 20 minutes you may need longer depending on your oven. Once cupcakes are done put them on a cooling rack.
For the frosting
1 pound cream cheese, softened
4 1/2 cups powdered sugar
1 1/2 cups salted butter
1 teaspoon vanilla
In a mixer mix together the cream cheese and butter until combined then gradually mix in the powdered sugar followed by the vanilla.
Frost cupcakes once the cupcakes are cooled off!!