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Saturday, April 29, 2017

Red Velvet Cupcakes

Red Velvet Cupcakes

These are by far the BEST red velvet cupcakes you will ever have in your life! You may have caught a glimpse of them on my Instagram story! The best part of this post is I'm sharing the recipe so you can enjoy these treats as well!

I recently baked these delicious, red velvet cupcakes for a wedding...150 to be exact in addition to 150 yellow cake cupcakes. However, I've been using this recipe for almost 10 years (that makes me feel so old) and every time I whip out a batch of these I receive nothing but high amounts of praise!

I came across this recipe by Paula Deen on the Food Network. I've made a few modifications of my own below, but you can see her original recipe here. Read on to learn how to bake these red velvet cupcakes!

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting (24 cupcakes)

Ingredients
Cake Batter

  • 1 1/2 Cups Granulated Sugar
  • 2 1/2 All-Purpose Flour
  • 3-4 Teaspoon Natural Unsweetened Cocoa Powder*
  • 1 Teaspoons Baking Soda
  • 1 Teaspoon Salt
  • 1 1/2 Cup Vegetable Oil 
  • 1 Cup Buttermilk, Room Temperature
  • 2 Eggs, Room Temperature
  • 2 Teaspoons Vanilla Extract*
  • 2 Tablespoons Red Food Coloring 
  • 1 Teaspoon White Distilled Vinegar

    *I added more cocoa powder and vanilla than the recipe called for. I found adding a little extra creates the perfect red velvet flavor!
Frosting
  • 1 Pound Cream Cheese, Softened
  • 1 Cup Butter (2 Sticks)
  • 2 Teaspoons Vanilla Extract*
  • 2 to 2 1/2 Cups Powdered Sugar*

    *I added more vanilla than the recipe called for, but I used less powdered sugar. For new bakers, the more powdered sugar you use then the stiffer (and sweeter) the frosting.
Recipe
  1. Pre-heat the oven to 350F and line muffin tin with cupcake liners.
  2. In a medium bowl, combine the dry ingredients: cocoa powder, flour, sugar, salt, and baking soda. 
  3. In a large bowl gently beat: vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and vinegar.
  4. Slowly, beat in dry mixture to liquid mixture. Mixture will be thick.
  5. Pour batter into cupcake liners and bake for 18-22min, and test cupcakes with a toothpick for unbaked batter.
  6. While cupcakes cool, begin frosting recipe.
  7. In a large bowl, beat: cream cheese, butter, and vanilla. 
  8. Slowly add powdered sugar at a high speed until frosting reaches fluffy consistency.
  9. I highly recommend using a piping bag for that extra nice touch, but you can also frost with a spatula.
  10. Enjoy!!! 
I hope you will enjoy this red velvet cupcake recipe!! It is always requested and consumed instantly. Maybe test them out for Mother's Day?? Have a great weekend and happy baking!


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