In honor of Valentine’s Day and our anniversary, I decided to make Red Velvet Cupcakes. I had to search through my recipe box for this recipe, it’s been awhile since I’ve made them. Hands down my favorite cupcake is chocolate, but this cupcake is a close second. I think it’s the color and the cream cheese frosting that tops it. It’s a very happy cupcake. And it tastes pretty darn good too. I should know, I’ve just had two. 🙂 ( I guess that means I’ll be hitting the treadmill tomorrow.) Right now, I have fingertips covered in red food coloring and an apron dusted heavily with flour and sugar. What a great night. Come into my kitchen and take a look at how I made these cupcakes.
The dry ingredients: all-purpose flour, sugar, baking soda, salt & cocoa powder.
Sift the dry ingredients together.
Measure the wet ingredients. Vinegar, eggs and vanilla.
Red food coloring.
Buttermilk and canola oil (not pictured).
Combine the wet ingredients with mixer.
Add dry ingredients.
Cupcake batter! Doesn’t this just say “cheery”?
Fill evenly among the 24 cup and bake.
While the cupcakes bake, make the Cream Cheese frosting. You’ll need cream cheese, butter and vanilla.
Beat the three ingredients together.
Then measure out the confectioners’ sugar.
The frosting is ready for the cupcakes, which need to cool before they can be frosted.
Aren’t they beautiful?
But wait, it gets prettier.
There you have it. My Red Velvet Cupcakes. It’s been awhile since I’ve baked. Christmas usually zaps a lot of my baking energy and I need time to recover. And tonight was time to do a little baking. I’ve included my recipe below. If you decide to whip up a batch, I hope you enjoy them.
Red Velvet Cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups canola oil
1 cup buttermilk, at room temp
2 large eggs, at room temp
2 tbs red food coloring (not gel)
1 tsp white vinegar
1 tsp vanilla extract
Cream Cheese frosting
1 pound cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted confectioners’ sugar
Strawberries or raspberries for garnish.
Preheat oven to 350 degrees. Line 2 (12 cup) muffin tins with cupcake liners.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl, beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Dived the batter among the papered cups to about 2/3 filled. Bake for about 18-22 minutes. Test the cupcakes with a toothpick for doneness. Remove from oven and let cool completely on racks before frosting.
To make the frosting:
In a large bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar on low speed, beat until incorporated. Increase the speed and beat until light and fluffy.
Frost and garnish with fruit if desired.
The Cookbook Diva