I think the photos pretty much say it all, you should make these… Soon!
Red Velvet Cupcakes with Cream Cheese Frosting
1 1/4 cups sugar
1 teaspoons salt
1 cup canola oil
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons red wine vinegar
1 2/3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder (I used Hershey’s Natural cocoa)
1 1/2 tablespoons red food coloring or Red Velvet Cake Flavor Baking Emulsion (I use the emulsion and really like how it flavors and colors the cake)
- Preheat the oven to 350°F
- Line two standard 12 muffin pans with 24 liners.
- In a medium bowl, whisk together the flour and cocoa powder, set aside.
- In a stand mixer with paddle attachment, mix together the eggs, sugar, and salt in a large bowl. Slowly stream in the oil and mix until it has thickened.
- Mix in vanilla extract until combined.
- In small bowl, combine the buttermilk, baking soda, and red wine vinegar.
- Stir 1/3 of the flour mixture into the egg mixture and mix until well combined, add half of the buttermilk mixture, alternate adding dry and wet ingredients, ending with dry ingredients.
- Add bakery emulsion or food coloring and stir until thoroughly incorporated (admire the lovely red color!).
- Using an ice cream scoop or 1/4 cup, add batter to prepared pan, The cupcakes should be filled just a little over the halfway mark.
- Bake the cupcakes in the preheated oven for 14 to 20 minutes, until a toothpick comes out clean.
- Let cupcakes cool in pan on wire rack for 5 minutes, then remove from pan and allow to cool completely on wire rack.
Cream Cheese Frosting
16 ounces cream cheese, cold
8 ounces unsalted butter, softened
12 ounces confectioner sugar, sifted
2 teaspoons vanilla extract
- Combine cream cheese and butter until well blended
- Add confectioner sugar and mix until well combined
- Add vanilla and mix until well combined
A Couple Notes…
- This is a very moist and nicely flavored red velvet cake. The coloring is just right, still a chocolate cake, but with a nice red hue. Even though the batter is really red, it bakes to “natural” red color, not fire engine red!
- I used a 1M decorating tip to pipe the rose frosting design. Start from the inside and work your way to the outside. Or just slather some of the frosting on the cupcakes, it will taste just as good!
- My favorite cupcake liners are these brown (or white) grease proof liners from Charming Creations. They are a little taller than standard liner and I think they are perfect! I’ve ordered both the 2×1-3/8 and the 2 x 1-3/4. These taller sizes are still a good cupcake size, definitely not a jumbo cupcake, but definitely taller than what most stores carry.
- This recipe is adapted from the cookbook Tea with Bea and can be found on Leite’s Culinaria