Crave Wednesday: Red Velvet Cupcakes

 Happy Valentine's Day friends! I hope you are surrounded by people you love, and who love you in return.

We had a series of several changed and canceled plans this past weekend, which left us with an unexpected free Sunday.
We decided to take the boys to the Air and Space Museum because they'd never been, and they love the airplane museum in Palm Springs.

There's a special exhibit right now on "Speed" and Thatboy just couldn't pass it up.

The boys loved racing their cars down various ramps set up.

They rode motorcycles the only way I'm comfortable with them doing so.

They learned to change a tire, just like a pit crew.

 Of course, this was the Air and Space Museum, so we did eventually move on to the airplanes and space shuttles.

 We watched a 4D movie on the Apollo moon landing, which Thatbaby did not appreciate.  So while Thatboy and Thatkid stayed for some more 4D fun,  the little guy and I went to the kids' playroom where he flew planes, controlled a wind tunnel,  played with legos, and did some photo ops.

After the museum, we headed over to the grass for a picnic.

 And then it was time to fly our own planes.

I love spending time with my family, and that's going to continue today.  Gone are the Valentine's days with just Thatboy and I. Now we celebrate as a family.  And I have lots of family fun in store for my boys today.  Including special Valentine's Day treats.

I know red velvet on Valentine's Day is cliche.  But I'll be honest with you,  I love red velvet any day of the year.  So the excuse of Valentine's Day?  Red! Rich! Velvety!  I'll take it.  Trite doesn't have to mean bad.   Besides, aren't you looking for an excuse to eat cream cheese frosting?

Red Velvet Cupcakes (from Cooking Light) 

2 cups cake flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/4 cup unsweetened cocoa

1 1/4 cup sugar

1/2 cup butter, softened + 3 Tbsp 

2 egg yolks

1 1/4 tsp vanilla extract 

1 cup buttermilk

1 oz red food coloring

3 egg whites

1/4 tsp cream of tartar

8oz 1/3 less fat cream cheese

2 cups powdered sugar

1. Preheat oven to 350. Combine flour, 1/2 tsp salt, baking soda, baking powder, and cocoa. 
2. Place 1 1/4 cup sugar and 1/2 cup butter in large bowl and beat at high speed until blended. 
3. Add egg yolks, one at a time,  beating well after each addition. 
4. Stir in 1 tsp of vanilla. Reduce mixer speed to low. 
5. Add flour mixture and buttermilk amending between the two, beginning and ending with flour. Beat until just combined. 
6. Stir in food coloring. 
7. Using clean, dry, beaters, beat egg whites and cream of tartar at high speed until stiff peaks form. 
8.  Fold 1/3 of egg whites into batter,  then gently fold in  remaining egg whites.
9. Place 24 paper muffin cup liners in muffin cups. Coat with baking spray. Spoon batter into cups and bake for 23 minutes.  Cool in 1n pan for 10 minutes then remove to wire racks to cool completely. 
10. Place remaining 3 Tbsp butter and cream cheese in a large bowl and beat at medium high speed until smooth. 
11. Add powdered sugar, 1/4 tsp vanilla, and a pinch of salt.  Beat until smooth. 
12. Place frosting in a ziplock bag.  Snip the corner off and pipe frosting on top of cupcakes.