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July 3, 2008 / April T.

Red Velvet Cupcakes

I’ve been on a red velvet kick ever since I had the most delicious, moist, divine slice of cake ever at a graduation party last month.  Trying to bake the easy way, I tried this Red Velvet Cake from the Cake Mix Doctor.  It was sufficient, but disappointing.  Then I remembered an episode of Throwdown (with Bobby Flay) where his opponent made these yummy looking red velvet cupcakes topped with a whole ice-cream scoopful of cream cheese icing.  Even though I couldn’t remember who won the Throwdown, I decided that this would be a good place to start.  Overall the cupcakes were very yummy and I really liked the icing, although there were a couple of comments that it may have been too sweet.  And even though I really liked these cupcakes, they still weren’t my favorite (a la Johnny Depp in Chocolat).  Anyway, today I’m going to try this recipe for our 3rd of July celebration.  Festive, no?

Continue for recipe

 Red Velvet Cupcakes

Courtesy of Terri Wahl, via The Food Network

I just had a couple of changes (noted in green) including adding extra cocoa powder and reducing the amount of sugar in the icing (which some people thought was still too sweet). Oh yeah, and I halved the icing recipe and still had some left over. For help on the conversions, read the recipe reviews here.

For the cupcakes:
15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder (plus 1Tablespoon)
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water

For the cream cheese frosting:
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted (less, to taste)
1 tablespoon vanilla extract

For the cupcakes:
Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out
tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.

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