Red Velvet Cupcakes with Cream Cheese Frosting
I’ve made a lot of cupcakes in my day. When I first started Sweet Remedy, it was a tiny booth at a farmers’ market where I sold cupcakes, cookies and brownies every weekend. I worked Monday-Thursday and then on Friday morning I would wake up and get into the kitchen. I’d sift flour and mix batter. A lot of batter.
After two years, I decided to go back to school so I stopped the cupcake baking. Another two years have passed and I graduated last year. I barely made any kind of cake during my classes. I was just tired of cake. I know, how is that possible? I’m not really sure either.
My two favorite cake flavors are Red Velvet and Carrot Cake. I figured it was finally time to show a Red Velvet recipe since I’ve already done Carrot Cake Cupcakes. I also really wanted to make Red Velvet Cake Ice Cream so I needed some cake to shove in the churned ice cream batter. I pulled out my huge binder of recipes and found this one.
I used to love to decorate cupcakes. The perfect swirl took me a long time to perfect but now it is like muscle memory. Whenever I had red velvet at the market, which was often, I took one of the unfrosted cupcakes and sprinkled broken up pieces on top of the cream cheese frosting. I always thought this was so pretty.
I’m not sure what happened here. I’ve made this recipe more than 50 times and they have always turned out really great. This time the cupcakes were really off. They didn’t rise as much as they usually do and they were dense – not moist and fluffy. They still looked pretty and I know this recipe is a winner so I decided to take photos and post the recipe anyway. I’m going on the assumption that I added too much flour. I’ve been out of practice and haven’t made a single cupcake in months. I’m going to blame it on that…
This red velvet cupcakes are so moist and flavorful. Perfect for professing your love on Valentine's Day! (Or any day of the year!)
Yield: ~3 dozen
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
3 1/2 cups flour
1/2 cup cocoa powder
1 1/2 tsp salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
1 oz red food coloring
1 1/2 tsp vanilla extract
1 1/4 cup buttermilk
2 tsp baking soda
2 1/2 tsp white vinegar
1 stick of butter
8 oz cream cheese
4 cups confectioners' sugar
2 Tbsp milk
Preheat oven to 350 ° F. Line a cupcake pan with liners and set aside.
Sift the flour, cocoa and salt into a medium bowl. Mix the oil and sugar together with a beater blade in a stand mixer. Beat until combined and add the eggs until they are full incorporated. Add the vanilla extract and red food coloring.
Add half of the flour, cocoa and salt mixture to the wet ingredients in the stand mixer. Next add half of the buttermilk and the remaining dry ingredients and follow up with the last of the buttermilk.
Stir the baking soda and vinegar together to make a slurry and add to the mixer.
Using a large scoop, place batter into prepared liners. Bake for 18-20 minutes or until a toothpick comes out of the middle of a cupcake clean. If you need to bake for longer than 20 minutes, keep a close eye on the cupcakes.
Cream butter and cream cheese together in a medium bowl using a hand beater or in the bowl of a stand mixer with a beater blade, after you've cleaned the bowl of all red velvet batter.
Slowly add each cup of sugar to the butter and cream cheese. Add milk and continue to cream mixture until silky smooth.
Swirl onto top of cupcakes once they cool and top with the crumbs of one cupcake.
an index card from my mom's archived recipes
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