red velvet cupcakes. again

red velvet cupcakes p.JPG
Man, I just can’t get enough of red velvet cupcakes or cream cheese frosting! The last time I made red velvet cupcakes was for the jar cakes. This time I used a recipe that calls for cake flour instead of all-purpose flour, and I have to say it’s my favorite. The cake flour creates a light, delicate crumb, which I find delightful. If you prefer a denser cake, then you should go for the all-purpose flour recipe. I gave my mother a couple cupcakes, and she really liked these, so all the more reason to keep making them!
Read on for the recipe …

Red Velvet Cupcakes (can’t remember where this recipe is from)
makes about 24
1/4 cup red food coloring (basically one of those little bottles)
2 tablespoons unsweetened cocoa powder
1 tsp vanilla extract
1 stick unsalted butter, at room temp
1 1/2 cups sugar
2 large eggs, at room temp
2 1/4 cups cake flour
1 cup buttermilk
1 tsp salt
1 tsp apple cider vinegar
1 tsp baking soda
Preheat oven to 350F. Fill a cupcake pan with liners (use a light color so you can see the RED, baby).
In a small bowl, combine the food coloring, cocoa powder, and vanilla. Stir to mix well and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 4-5 minutes. Add the eggs, one at a time, beating well. Add the flour in three parts, alternating with the buttermilk. Make sure to beat well after each addition. Add the salt. Add the cocoa mixture and beat well.
In a tiny bowl, mix together the vinegar and baking soda. Add to the batter at the end and mix well!
Fill the cupcake liners about 2/3 full. Bake 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool on rack for a couple minutes then remove from the pan and allow to cool all the way.
Cream Cheese Frosting
This is enough for a batch of cupcakes. You can double it if you want/need more frosting!
1 package (8 oz) cream cheese, at room temp
1/2 stick unsatled butter, at room temp
3/4 tsp vanilla extract
2 1/2 cups powdered sugar
In a medium bowl, beat the cream cheese and the butter together until smooth, about 3 minutes. Add the vanilla and beat well. Add the powdered sugar in a few additions, beating well after each addition.

This entry was posted in baking. Bookmark the permalink.

9 Responses to red velvet cupcakes. again

  1. splatgirl says:

    I would hate to be responsible for giving kids some kind of disorder on account of all the red dye, but I had been thinking I’d make some red velvet cupcakes for my neighbor kids for Valentine’s Day, and now, aha! here is your recipe for me to try so I guess I shall take the risk!

  2. sara says:

    Oh cool! i’ve been on the hunt for a good red velvet cupcake recipe. I will have to try it.

  3. Bereni says:

    Thanks for the recipe. It looks so good and, oh, how I love cream cheese frosting!

  4. alison says:

    Thanks for the recipe, and for an excuse to make more cream cheese icing!

  5. Thanks for the recipe, Mariko. What do you do with the baking soda and the vinegar? I looked up some comparable recipes and figured out where to add it, but just wanted you to know that part’s missing from the recipe.

  6. Lisa says:

    Is there a good vegetable dye substitute out there?

  7. Dee fm KS says:

    I used to use wide mouth pints and zucchini cake, carrot cake, etc. As they came out of the oven, made sure the rim was cleaned, then topped with hot sterilized lid and rings. They would last for at least 6 months and my husband could take them on military field exercises. He was the envy of all. I had to start making extra for when he went to the field to give to others.

  8. Jen says:

    So I just made a heart cake out of this recipe, cut the cake in half and slathered the middle with chocolate ganosh…holy crap, excellent! Thank you for this, I had been looking for a recipe.

Comments are closed.