red velvet cupcakes


These are one of my favorite cupcakes to bake, also one of the most demanded. I use to make it once a year on Valentine's Day but I've found myself making it a few more times than just once. My mom loves this cake but she can't get over how red it looks. She told me she ate it with her eyes closed-- isn't she cute? 

southern red velvet cupcakes adapted from the food network 
  • 2 1/2 cups cake flour 
  • 1 1/2 cups sugar 
  • 1 teaspoon baking soda 
  • 1 teaspoon fine salt 
  • 1 teaspoon cocoa powder 
  • 1 1/2 cups vegetable oil 
  • 1 cup buttermilk, at room temperature 
  • 2 large eggs, at room temperature 
  • 2 tablespoons red food coloring (1 ounce) 
  • 1 teaspoon white distilled vinegar 
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting, recipe follows 
  1. Preheat oven at 350 degrees. Set up cups in pan.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among cupcake cups. Bake until a toothpick inserted in the center of the cakes comes out clean, about 15-20 minutes. Let cool completely. Makes 24 cupcakes.
  5. Frost the cupcakes. Top with sprinkles or pecans if desired.
cream cheese frosting  
  • 8 ounces cream cheese, softened 
  • 2 cups sifted confectioners' sugar 
  • 1 stick unsalted butter (1/2 cup), softened 
  • 1 teaspoon vanilla extract 
  1. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.
  2. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 day.


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