V-Day guest post #3: Schue Love

Happy Tuesday everyone! From all the comments I know you all enjoyed the guest posts last week...I know the ones this week won't disappoint. Today we have the lovely Natasha from Schue Love sharing a deee-licious Valentine's Dessert....

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For me, Valentine's Day is all about everything red, pink and sweet!  Cupcakes are one of my favorite desserts, so I thought these red velvet cupcakes would hit the spot!  

I love the combination of the chocolate cupcake with the savory cream cheese frosting.  I don't make my frosting too sweet so that they're not overly rich.  I thought these turned out perfectly...and how festive are these for Valentine's Day?

Red Velvet Cupcakes

{Barefoot Contessa's How Easy is That?}

• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1 tablespoon liquid red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 extra-large eggs, at room temperature
• Red Velvet Frosting, recipe follows

Preheat the oven to 350 degrees F. Line muffin tins with paper liners.

In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed. Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.

Red Velvet Frosting:

• 8 ounces cream cheese, at room temperature
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1/2 teaspoon pure vanilla extract
• 3 1/2 cups sifted confectioners' sugar (3/4 pound)
• A couple drops of pink food coloring

Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth. 

 Add a little heart to make it that much more festive!  :)

Thanks to Laura for having me today!

xo natasha

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 For some reason if you don't already follow Natasha at Schue Love, make sure to head over and check out the blog. She cooks up some delicious meals and puts together some flawlessly fashionable outfits-- all while  featuring her growing baby bump with cute updates each week!
Thanks so much Natasha, it was wonderful having you....and I can't wait to try the recipe!