IN THE KITCHEN WITH: Michelle Smith

Woodland Community Church member Michelle Smith’s love for baking recently led her to open her own cupcake business, Your Cupcake Artist. She tops each cupcake with a handmade chocolate decoration.

“I love baking and I love art,” she says. “I found a way to put the two together.”

Here she share’s a recipe for red velvet cupcakes and also demonstrates how to make the cream cheese frosting.

“Most people love red velvet,” she says. “I figured it would be a good one to share.”

Chef’s tip:
If frosting seems too stiff, add 1 to 2 tablespoons of water, until frosting becomes soft and creamy.

Red Velvet Cupcakes

Ingredients
For batter:
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 stick butter (room temperature)
½ cup vegetable oil
2 1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
3 tablespoons cocoa powder
1 tablespoon vinegar
2 ounces red food coloring

For cream cheese frosting:
1 stick softened butter
8 ounce package cream cheese (room temperature)
2 lb bag of powdered sugar
1 teaspoon vanilla extract

Method:
1. Preheat oven to 350 degrees.
2. Mix eggs with sugar and vanilla; add butter, mix until creamy.
3. Add buttermilk, vegetable oil, food coloring, and vinegar.
4. Sift cocoa powder with flour, baking powder and salt into the wet mixture.
5. Beat on high for 1 minute or until well-mixed.
6. Pour or scoop batter into lined cupcake pans; about three-quarters full.
7. Bake for 14 minutes, or until toothpick inserted into the center comes out clean.
8. Remove from heat and allow to cool before frosting.
9. For frosting, cream butter with cream cheese.
10. Add vanilla extract and slowly add in your powdered sugar, mixing well as you add.
11. Spread or pipe frosting on cooled cupcakes.