Red Velvet Cupcakes

James Reddick Photography

James Reddick Photography

Red velvet cake is one of the most classic types of cake and I cannot believe I have not published a recipe for these yet. I’ve tried in the past to make the best red velvet cupcakes and all the recipes I tried, failed. So I started experimenting and found exactly what to do to make a delicious red velvet cupcake.

The thing that makes red velvet a typical red velvet is a little bit of white vinegar and the small hint of cocoa. It is also made with butter milk which gives the cake a slight tang. This recipe results in an amazingly yummy and moist cake with a slight hint of cocoa and a beautiful red tint.

START!

Preheat your oven to 350 degrees

Line 2 cupcake trays (makes 24 cupcakes)

INGREDIENTS

Cupcakes

–          4 tablespoons of butter (softened)

–          1 ½ cup white sugar

–          2 eggs

–          1 cup buttermilk

–          1 teaspoon vanilla

–          2 teaspoons white vinegar

–          2 cups flour

–          ⅓ cup unsweetened cocoa

–          1 teaspoon baking soda

–          Pinch of salt

–          2 tablespoons red food coloring

Mix together the butter and sugar with a stand mixer or hand mixer until light and fluffy. Add the eggs and mix. Add the buttermilk, vanilla, and white vinegar.

Whisk together the flour, baking soda, cocoa, and salt. Add the flour mixture to the wet ingredients slowly. Then add the food coloring. You may need to use more or less food coloring; you want the batter to be a vibrant red color.

Fill the cupcake tins ½ way full and bake for 10-15 minutes or until a toothpick comes out clean when inserted into the cupcakes.

Cool the cupcakes completely before frosting.

Cream Cheese Frosting

–          8 oz cream cheese (softened)

–          8 tablespoons of butter (1 stick; softened)

–          1 ½ cup powdered sugar

–          1 teaspoon vanilla

With a stand mixer or hand mixer, mix together the cream cheese and butter with powdered sugar and vanilla. Mix until smooth.

Spread over cooled cupcakes. I used a large round tip to pipe on the frosting.

RED ∙ VELVET ∙ MAGIC

END!

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