red velvet cupcakes
Three words: Thank. You. Ana.
I got this recipe from my dear friend Ana Cabrera (has the best sense of humor and a huge, warm-fuzzy heart made of gold). I grew up eating red velvet cake for special occasions. Love it. But then I just didn't have it (or hear about it) for years and years. And then Ana (who, by the way, really is a foodie and in fact, used to be a professional chef) rocked my world with this recipe.
Ana, my neighbors thank you. My hips do not.
RED VELVET CUPCAKES with butter cream cheese frosting
You'll need this stuff for the cake:
2 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 c. cocoa powder
1 1/2 c. vegetable oil
1 c. buttermilk
2 large eggs
1 Tbsp. red food coloring paste*
1 tsp. apple cider vinegar
2 tsp. vanilla extract
*I couldn't find "paste" but regular food coloring worked just fine for me.
And you'll need this stuff for the frosting:
1 brick cream cheese, softened (8 oz.)
1 stick butter, softened (1/2 c. or 8 Tbsp. or 4 oz.)
1 tsp. vanilla extract
2 c. sifted confectioners' sugar
[ DIRECTIONS ]
Preheat the oven to 350 degrees F. Line two (12-cup) muffin pans with cupcake papers. There is a lot of oil in this recipe, so I prefer the foil kind.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer or balloon whisk. The liquids should be emulsified. Add dry ingredients to the wet and mix until smooth and thoroughly combined. Stir gently with a large spoon just until combined. Do not over work the batter or your cupcakes will be tough.
Divide the batter evenly among the cupcake tins, about 2/3 filled. Bake at 350 for about 22-25 minutes. Test the cupcakes with a toothpick for doneness. Cakes will be a little soft while still hot, but will set once cooled. Remove from oven and cool completely before frosting.
[ MAKING THE FROSTING ]
Combine all ingredients until smooth. Chill for at least 30 min. before frosting cupcakes.
I got this recipe from my dear friend Ana Cabrera (has the best sense of humor and a huge, warm-fuzzy heart made of gold). I grew up eating red velvet cake for special occasions. Love it. But then I just didn't have it (or hear about it) for years and years. And then Ana (who, by the way, really is a foodie and in fact, used to be a professional chef) rocked my world with this recipe.
Ana, my neighbors thank you. My hips do not.
RED VELVET CUPCAKES with butter cream cheese frosting
You'll need this stuff for the cake:
2 1/2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 c. cocoa powder
1 1/2 c. vegetable oil
1 c. buttermilk
2 large eggs
1 Tbsp. red food coloring paste*
1 tsp. apple cider vinegar
2 tsp. vanilla extract
*I couldn't find "paste" but regular food coloring worked just fine for me.
And you'll need this stuff for the frosting:
1 brick cream cheese, softened (8 oz.)
1 stick butter, softened (1/2 c. or 8 Tbsp. or 4 oz.)
1 tsp. vanilla extract
2 c. sifted confectioners' sugar
[ DIRECTIONS ]
Preheat the oven to 350 degrees F. Line two (12-cup) muffin pans with cupcake papers. There is a lot of oil in this recipe, so I prefer the foil kind.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer or balloon whisk. The liquids should be emulsified. Add dry ingredients to the wet and mix until smooth and thoroughly combined. Stir gently with a large spoon just until combined. Do not over work the batter or your cupcakes will be tough.
Divide the batter evenly among the cupcake tins, about 2/3 filled. Bake at 350 for about 22-25 minutes. Test the cupcakes with a toothpick for doneness. Cakes will be a little soft while still hot, but will set once cooled. Remove from oven and cool completely before frosting.
[ MAKING THE FROSTING ]
Combine all ingredients until smooth. Chill for at least 30 min. before frosting cupcakes.
at
1:03 PM
7 Comments:
Oh my! This looks and sounds so delicious! I think I've gained 5 pounds since I found this blog!!
i love that you love...
Hi Becky, this sounds so yum. Could you tell me what weight the stick of butter converts too. Thanks
I grew up eating red velvet cake for special occasions. I have a special love for red velvet cake, and I'll never forget my Uncle's groom cake.....yep, it was the Armadillo red velvet cake lying on his back holding a long neck bottle of beer!!!! This was years before "Steel Magnolas," so I guess some of those southern stereotypes are true!!!
Hi Becky,
You can find red food coloring paste in any cake decorating aisle at stores such as Michaels, Joanns, etc. or at a restaurant/food supply store.
Kristin
The red food "paste" is the Wilton food paste colors--www.wilton.com OR Michaels or Joanns. I love red velvet--I nade red velvet for my sister's wedding this summer and it was a hit. Thanks--I'll try this recipe for sure!
I have only made these as a whole cake but I love the idea of the cupcakes...maybe I would eat less...here's me holding my breath! HA!!
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