Red Velvet (cup)Cake with Cream Cheese-Bourbon Frosting

Wowsers, was my kitchen a mess! I decided that in order to make it a bit simpler, I made this cake in cupcake form. This helps with transportation and sharing. I have something to admit, I am not a cream cheese fan. On top of that, I am not a bourbon fan. Therefore, I thoroughly enjoyed half of this recipe! The cake was very moist, the frosting was very light and soft. I was about a tablespoon short of red food coloring, but they still turned out beautifully!

Recipe: (a long one...)

Cake:

2 cups canola oil

2 1/4 cups granulated sugar

3 large eggs

3 oz red food coloring

2 teaspoons vanilla extract

3 1/2 cups cake flour

1/4 cup unsweetened cocoa powder, sifted

1 1/2 teaspoons salt

1 1/4 cups buttermilk

2 teaspoons baking soda

2 1/2 teaspoons white vinegar

Frosting: 

12 oz cream cheese, room temp

1 1/2 sticks butter, room temp

4 cups confectioners sugar

4 teaspoons bourbon (doesnt sound like a lot, but wow!)

Preheat the oven to 350 degrees. I used cupcake pans, but you can also grease three 9 inch cake pans and do it that way. 

To make the cake: In the bowl of an electric mixer, combine the oiil and granulated sugar and beat until well blended. Add the eggs, one at a time to combine. Turn the mixer to low and slowly add the red food coloring. In a separate large bowl, whisk together the flour, cocoa and salt. Beat one-third of the flour mixture into the egg mixture. Beat in half the buttermilk. Continue adding the mixtures alternately, ending with the flour mixture. Scrape down the bowl and beat just long enough to combine. In a small side dish, combine the baking soda and vinegar. With the mixer running, pour this into the batter. Bake for approximately 40 minutes for the cake, or it was about 20 minutes when I did them cupcake style.

The frosting:

In an electric mixer, combine the cream cheese and butter and beat until light and fluffy. At low speed, beat in the confectioners sugar, 1/2 cup at a time. Add the bourbon once all the sugar has been added. Refrigerate for 10 minutes if you'd like it thicker for icing.

Assemble your cake, layer by layer, or ice those cupcakes.

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