Red Velvet Cupcakes
Today is a very important day. In fact, it’s a day that I cannot wait to share with you all not just because of how cool it is, but because of how incredibly proud and thrilled I am to be talking about such a subject. For years now I’ve been lucky enough to call Deborah from, Taste and Tell one of my dearest friends. She is one of the best people I know and I don’t know what I would do without her. And she happens to be incredibly talented as well so having such a friend is such a blessing. And today I get to tell you all just how awesome her first cookbook, Red Velvet Lover’s Cookbook!!!
And of course I had to review one of the recipes for you so I went with red velvet cupcakes because I knew that’s what I would have the hardest time making. So, in order to see if it was truly good I went with my hardest. And it was awesome!!! Seriously, they are my new favorite for red velvet!
What Is Red Velvet Cake?
Red velvet cake is traditionally a red, red-brown, mahogany, maroon, crimson or scarlet colored chocolate layer cake.
It is more than just red food coloring added to chocolate cake.
Red Velvet cake is made with cocoa powder, vinegar and buttermilk.
The chemical reaction between these ingredients help give the cake a deep maroon color that is often enhanced by extra food coloring.
What Kind of Frosting Is Used On Red Velvet Cake?
Red Velvet cake is usually frosted with cream cheese frosting.
But, originally, red velvet cake was topped with boiled frosting, called ermine icing.
Ermine icing is made by whipping a cooked flour/milk paste into butter and granulated sugar.
This frosting is lightly sweet with a fluffiness reminiscent of whipped cream.
Red Velvet Cupcakes
Red Velvet Cupcakes
Ingredients
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 2 large eggs
- 3 tablespoons red food coloring
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla
- 1 teaspoon vinegar
- 1 teaspoon baking soda
cream cheese frosting
- 12 ounces cream cheese
- 12 tablespoons butter, softened
- 1 3/4 cup powdered sugar, plus 1 tablespoon
- 2 tablespoons sour cream
- 3/4 teaspoons vanilla
Instructions
For the cupcakes
- Heat the oven to 350 degrees.
- In a bowl, whisk together the flour, salt and cocoa.
- Set aside.
- In a mixer, combine the sugars and oil until smooth.
- Add the eggs one at a time, mixing until smooth.
- Mix in the red food coloring.
- Keep the bowl scraped down and alternating between the dry ingredients and buttermilk, add while mixing on low.
- Stir in the vanilla.
- Combine the vinegar and baking soda in a small dish then fold in.
- Fill cupcake liners in a muffin tin about 2/3 full and bake for 18 minutes.
- Cool completely on a rack.
For the frosting
- In a bowl, beat together the cream cheese and butter.
- Add the powdered sugar then sour cream and vanilla.
- Spread onto the cooled cupcakes.
Notes
cupcakes can be frozen for up to 3 months
Nutrition
Calories: 240kcal
Recommended Products
Red Velvet Marshmallow Dream Cookies
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Gerry @Foodness Gracious
Reddddd Velvettttt! is my go to cake. I was actually at a birthday party last week and ended up taking some extra RV cupcakes home..i didn’t steal them 🙂
Sweet Basil
Isn’t it just the scrumdidliest?! And sometimes they are waaaaay too tangy but this one isn’t!
Deborah
You are fast, my friend!! Thank you so much for sharing and I’m so glad that you enjoyed the cupcakes!!
Sweet Basil
Wellllll, they are amazing!
Paulaena Marie
A cookbook just for red velvet recipes? I’M SOLD!
Tweezers and Tongs
Karishma
Oh my gosh, a red velvet cookbook? That sounds amazing! And those cupcakes look soo yummy!
Sweet Basil
Right?! It is pure awesomeness!
Gaby
I’m need a couple of these gorgeous cupcakes now! Can’t wait to check out this must-have cookbook!