Red Velvet Cupcakes


It’s been a long time since I’ve baked cupcakes. Valentine’s Day was the perfect occasion to bake a batch of red velvet. Get ready to lick your fingers clean! 😉

Red Velvet Cupcakes

Red Velvet Cupcakes

I got the recipe from Popsugar.com, but as pretty much always I changed it just a little bit.

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes

  • Servings: 20-24
  • Difficulty: easy
  • Print

Ingredients:

For the cupcakes:
3 1/4 cups all-purpose flour
1 teaspoon salt
12 tablespoons unsalted butter
1 3/4 cups sugar
2 large eggs
4 tablespoons no-taste red food coloring
1 teaspoon vanilla extract
2 1/2 tablespoons dark cocoa powder, sifted
1 1/2 cups 2% milk
1 1/2 teaspoons baking soda
1 1/2 teaspoons vinegar

For the vanilla cream cheese frosting:
4 tablespoons unsalted butter
4 cups confectioner’s sugar, sifted
1/4 teaspoon vanilla extract
8 ounces cream cheese

Preparation:

For the cupcakes:
1- Preheat the oven to 350° F. Line 2 standard cupcake pans with 12 paper baking cups.
2- Sift together the flour and salt, and set aside.
3- In the bowl of a stand mixer, cream the butter and sugar at medium speed for 3-5 minutes or until light and fluffy.
4- Add the eggs, one at a time, mixing slowly after each addition.
5- Using a whisk, whisk together the red food coloring, vanilla and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.
6- Add a third of the flour, followed by a third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.
7- In a small bowl, add the baking soda to the vinegar. It will start to fizz up. Mix thoroughly and add this to the batter. Mix until just incorporated.
8- Using an ice cream scoop, fill cupcakes until 2/3 full. Bake for 16-19 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the frosting:
1- Cream the butter, then add the cream cheese and make sure it’s mixed well.
2- Add the vanilla extract and confectioner’s sugar and mix until combined then increase the speed until light and fluffy.
3- Transfer the frosting into a plastic piping bag fitted with your desired metal tip and frost away.
4- Serve and enjoy!

Enjoy, Bon Appétit, Buen Provecho!                                         EdibleReflections.com

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15 Comments

  1. Love red velvet anything including some pancakes a fellow blogger made recently. I buy red velvet bakery emulsion to get that beautiful color. Cupcakes are my favorite dessert and your cream cheese frosting gives this recipe a “10”. Thanks for sharing with Fiesta Friday 🙂

    Liked by 1 person

  2. Pingback: Fiesta Friday #56 | The Novice Gardener

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