Red Velvet Cupcakes

My favorite cake is Red Velvet with chocolate cream cheese frosting. Not only is it a beautiful color (also my favorite), it is so soft – one might even say velvety. It is not the deepest chocolate (that would be this cake) but, with the cocoa in the frosting, it is just enough.

I am making my own birthday cupcakes (or, as my friend Charlotte calls them, fucupcakes) this year as I’m isolating with my folks and to say they aren’t bakers would be putting it mildly.

For the last couple of trips to the grocery I saw very low supplies of all purpose flour. I was able to grab a box of cake flour and it gave a very nice and fine texture to the final product.

I only use a 1 ounce bottle of red food coloring because I use Hershey’s Special Dark Cocoa and it already has a brick redish color. You can use more food coloring if you want a more vibrant red but, as you can see from the two cupcakes I haven’t fully frosted, they’ve got plenty of color.

So yummy! Such a happy birthday to me!

Cake:

2 cups sugar
2 sticks unsalted butter, at room temperature
2 eggs
2 tablespoons cocoa powder
1 to 2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Frosting:

2 (8-ounce) packages cream cheese
2 sticks butter, softened
3 3/4 cups confectioners’ sugar
¼ cup cocoa
1 teaspoon Creme de Cacao liquor or vanilla extract

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.

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

Frosting: Sift together the confectioners’ sugar and cocoa. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

3 thoughts on “Red Velvet Cupcakes

  1. Pingback: April 16-30 Coronavirus Journal | Mary Griggs

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