Dedicated to my brother for his birthday-cupcakes!

*whew* long time no blog everybody! Apologies, apologies.
So to kick it all off again, HAPPY BIRTHDAY JEFF! My little brother is 17 today. For his birthday he requested cupcakes. I made them, brought them to my sister's place where and decorated them all together. Both my sibling are artists so they had a blast. Nothing fancy, just chocolate and red velvet cupcakes with vanilla icing.

Chocolate Chocolate Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
10 Tbsp (5 oz.) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1 large egg
3/4 cup whole milk

1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line 12 muffin cups (3/4-cup capacity) with paper liners.
2. Stir together the flour and cocoa powder in a small bowl, and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, baking soda, baking powder, and salt and beat on medium speed for about 5 minutes, or until pale, light, and fluffy. Scrape down the sides and bottom of the bowl as necessary.
4. Add the egg and beat until incorporated. Add the flour mixture and milk alternately in two batches each, scraping down the bowl as necessary. Continue mixing ntil the batter is uniform in color.
5. Fill the muffin cups about two-thirds full. Bake for 15 to 20 minutes, or until the cupcakes spring back slightly when pressed in the center.
6. Let cool for 10 minutes in the pan on a cooling rack, then remove and allow to cool completely on the rack.

Bright Red Velvet Cupcakes

makes 2 dozen cupcakes

2 cups all-purpose flour
3 tsp baking powder
1/4 tsp salt
10 Tbsp unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
scant 1 cup milk
1 Tbsp red food coloring

1. Put a rack in the center of the oven and preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside.
2. Sift together flour, baking powder and salt into a bowl. Set aside.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating for 1 minute in between each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately with the milk and red dye in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.
4. Bake at 350 for 15-18 minutes, or until the cakes a pick inserted in the center of the cakes comes out clean. Let cool for 10 minutes then remove cupcakes from muffin tin and let cool on a wire rack.

Recipe courtesy of Joy the Baker, adapted from Gourmet Cookbook