Mmmmm. Cupcakes are so delicious! I have wanted to make Red Velvet Cake, ever since I saw Bobby Flay’s throwdown on the Food Network, however many years ago. I also have been wanting to make cupcakes for a while.  Then I found this recipe when I was searching for what a “true” Red Velvet Cake’s ingredients are. A perfect marriage of the two! And we really enjoyed the cupcakes, though Yellow Cake with chocolate frosting is still my absolute favorite.

Red Velvet Cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting

by: Paula Deen, 2007

2 1/2 c all-purpose flour

1 1/2 c sugar

1 tsp baking soda

1 tsp salt

1 tsp cocoa powder

1 1/2 c vegetable oil (I used Canola oil – healthier for you)

1 c buttermilk, room temperature

2 large eggs, room temperature

2 Tbsp red food coloring

1 tsp white distilled vinegar

1 tsp vanilla extract

For Frosting:

1 lb cream cheese, softened

2 sticks butter, softened

1 tsp vanilla extract

4 c sifted confectioners sugar

Chopped pecans and/or fresh raspberries or strawberries, for garnish (optional)

1. Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake liners.

2. In a separate mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, or mixer bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. (It is best not to do this by hand, you want to incorporate all the ingredients together as efficiently as possible, being careful not to over develop the gluten.) Add the sifted dry ingredients to the wet, a little at a time, and mix until smooth and thoroughly combined, but not overmixing.

3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in the oven for about 20-22 minutes, turning the pans once halfway through. Test the cupcakes with a toothpick for doneness. Remove from the oven and cool completely before frosting.

For Frosting:*

1. While the cupcakes are cooling, in a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar on low-speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

2. Frost the cupcakes with a butter knife, offset spatula, or pipe it on with a big star tip.

3. Garnish with chopped pecans and a fresh raspberry, or strawberry. Enjoy!

*Just as a side note this makes at least twice as much frosting as you will need for the cupcakes, I would recommend halving the recipe.


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