Tuesday, April 6, 2010

Red Velvet Cupcakes

This is my go to recipe for Red Velvet Cupcakes. I made these cupcakes numerous times since I've been recently getting orders for these cupcakes.

Recipe slightly adapted from Martha Stewart

Makes 24

  • 2 1/4 cups all purpose flour
  • 1 heaping tablespoon cocoa powder
  • 1 teaspoon Kosher salt (use less if using table salt)
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs, room temp.
  • 2 teaspoons red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 teaspoons distilled white vinegar
  1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk or sift together flour, cocoa, and salt.
  2. With an electric mixer on medium-high speed , whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
  3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed for 10 seconds.
  4. Divide batter evenly among lined cups, filling each three-quarters full. I like to use a medium size ice cream scooper. Bake, rotating tins halfway through, until cake tester inserted in centers comes out clean, about 20 minutes, depending on your oven. (mine took 17 minutes) Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight container.
  5. When cupcakes are completely cool, frost cupcakes using a small offset spatula or you can fill a patry bag with frosting and use the desired tip to finish the cupcake.
Cream Cheese Frosting

I got the recipe from here
  • 1 -8 oz. package cream cheese , slightly softened
  • 2  teaspoons vanilla extract
  • 6  tablespoons unsalted butter, softened
  • 4 1/2 cups powdered sugar, sifted (I use 2 1/2 cups) 
Mix cream cheese, butter and vanilla. Add the sifted sugar slowly and blend after each addition of sugar. Blend until smooth and creamy. Taste and add sugar to satisfaction.

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