Red Velvet Cupcakes
I have consumed and baked my fair share of Red Velvet Cupcakes and honestly, I have never seen what all the hype is over. Is it the red food coloring? The distilled vinegar? The limited amount of cocoa powder used? I just don’t get it! Help me out here!
This past week was my friend’s birthday and since Valentine’s Day is coming up, I thought I would bake the expected and make Red Velvet Cupcakes… It’s not my first choice, but it wasn’t my birthday and it meant less temptation to eat five one… But then again I would eat anything with cream cheese frosting, maybe even a cardboard box.
Okay, so I might not have jumped on the Red Velvet bandwagon just yet, but this is hands down the BEST Red Velvet Cupcake recipe I have tried to date (I’m sorry, Paula, I hope we can still be friends).
They have a subtle cocoa flavor that isn’t overly sweet but still very flavorful, but my favorite part of this recipe is the texture of the cupcakes. They are soft, tender, and moist. Melt-in-your-mouth deliciousness. Definitely something to consider baking for your Valentine’s Day dessert.
Speaking of Valentine’s Day, I thought I would use this opportunity to introduce a great photography project I discovered recently, called “Love Ever After.” The photographer/artist behind the project is Lauren Fleishman and she is amazing. I don’t want to give too many details away, but you must check it out for yourself!
It is absolutely precious… I might have cried. True love exists, Regan!
Red Velvet Cupcakes recipe from Joy of Baking:
Red Velvet Cupcakes:
1 ¼ cups sifted cake flour
¼ teaspoon baking powder
¼ teaspoon salt
1 tablespoons regular or Dutch-processed cocoa powder
¼ cup unsalted butter, at room temperature
¾ cups granulated white sugar
1 large egg
½ teaspoon pure vanilla extract
½ cup buttermilk
1 tablespoon liquid red food coloring
½ teaspoon white distilled vinegar
½ teaspoon baking soda
Cream Cheese Frosting:
8 ounces cream cheese, room temperature
½ teaspoon pure vanilla extract
½ cup confectioners’ sugar, sifted
2/3 cup cold heavy whipping cream (double cream) (35-40% butterfat
- Preheat oven to 350 degrees F and line 12 muffin tins with paper cupcake liners.
- In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
- In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
- Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 – 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.
- In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
Makes 12 cupcakes