red velvet cupcakes

My Aunt Penny loves red velvet cupcakes more than anyone I know.  When I lived with her back in April she had one request for my stay: that I make her red velvet cupcakes before I leave.  Unfortunately, the four weeks were over before I knew it and I never had a chance to make the cupcakes.  


When I received a “good-luck-on-the-marathon”package from her last month that consisted of Martha Stewart’s Cupcakes, and a cupcake decoration kit, I took it as that she forgave me, but now she’s definitely expecting some dang red velvet cupcakes.  I went to visit her this weekend to see her before I move to Seattle (I’m moving in less than a week!), and sure enough I brought along some red velvet cupcakes.  Her one complaint: she wish I had brought more.  I don’t blame her…you will definitely want more than one of these babies!  They were moist with a hint of cocoa flavor, and topped with a rich cream cheese frosting.  Plus, they’re super cute!  



Red Velvet Cupcakes
fromMartha Stewart’s Cupcakes


2 1/2 cups cake flour, sifted
2 tbsp cocoa powder
1 tsp salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs
1 (1.5 oz) bottle red food coloring
1 tsp vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp white vinegar


Directions:


Preheat oven to 350 degrees F.  Line muffin pan with cupcake cups.  


In medium bowl, combine cake flour, cocoa powder, and salt.  Set aside.


In a large bowl with an electric mixer, beat sugar and oil until well combined.  Add the eggs, one at a time, scraping down the bowl as needed.  Add food coloring and vanilla and mix to combine.  


With mixer on low speed, add flour mixture in 3 additions, alternating with 2 additions of the buttermilk (so it will go 1 part flour mix, 1/2 cup of buttermilk, 1 part flour mix, 1/2 cup buttermilk, rest of flour mix). 


In a small bowl, combine the baking soda and vinegar.  It will foam.  Add this mixture to the batter and beat for 10 seconds.  


Divide the batter among 24 cupcake cups, filling each one about 3/4 of way full.  Bake 20 minutes, rotating the pans halfway through, until toothpick comes out clean.  Let cool completely before frosting.  


Cream Cheese Frosting


8 oz unsalted butter, at room temperature
8 oz cream cheese, at room temperature
4 cups confectioners’ sugar
1 tsp vanilla paste or extract


Directions:


Beat together butter and cream cheese until light and fluffy, about 3 minutes.  Add confectioners’ sugar, one cup at a time.  Add vanilla paste/extract and beat until combined.  Frost cupcakes!

This was shared at Crumbs and Chaos’ Seasonal Inspirations!

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Comments

  1. says

    I’ve made these before and absolutely loved them! They were so moist and had an INCREDIBLE texture. I’m glad you made your aunt happy! Good luck with your move!

  2. says

    those cupcake liners are PRECIOUS! have you ever added chocolate chips to your red velvet? I recently had a cupcake with them, and it was amazing!

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