Red velvet cakes and cupcakes fascinate me because of its rich color, the very vibrant red. Last year, I made a dozen as a gift for a cousin-in-law who was celebrating her birthday. Then last new year’s celebration, I again made red velvet cupcakes with cream cheese frosting for the family.
I got the recipe here. So this is how I made the cupcakes:
- 1-1/4 c. of cake flour
- 1 tbsp. of cocoa powder
- 1/2 tsp. of salt
- 3/4 c. of sugar
- 3/4 c. of vegetable oil
- 1 large egg
- 1 tbsp. of food color (of course, RED…I used McCormick)
- 1/2 tsp. of vanilla extract
- 1/2 c. buttermilk (you can substitute with 1/2 cup whole milk mixed with 1/2 tablespoon lemon juice or vinegar)
- 3/4 tsp. of baking soda
- 1 tsp. of white vinegar
- Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with paper cups.
- Sift together the flour, cocoa powder and salt. Whisk the oil and sugar until smooth. Add the egg, whisk until incorporated.
3. Mix the food color then add a third of the flour and mix. Add half of the buttermilk and mix. Add alternately the flour and milk.
4. Mix the baking soda and the vinegar in a small bowl (the mixture will fizzle…it’s fun). Then pour the mixture into the cake batter and mix until incorporated.
5. Pour the batter into the lined muffin pan. Bake for 15 minutes.
6. When the cupcakes are done, transfer to a wire rock to cool and then frost with cream cheese.
For the cream cheese frosting:
1 250-g. block of cream cheese, softened (room temperature)
1/3 c. of butter, softened (room temperature)
2 to 3 c. of sifted confectioner’s sugar
Beat the cheese and butter together. Add the confectioner’s sugar, half a cup at a time, mixing after each addition until smooth. You can now frost your cooled red velvet cupcakes. You can add sprinkles or a cherry to decorate it.