Red Velvet Cupcakes Recipe–Just in Time for Valentine’s Day!

11 Feb

What better way to celebrate Valentine’s Day than with pretty and delicious Red Velvet Cupcakes?  These are my favorite cake of all time and I make them year round.  Over the past month, I have been perfecting my recipe.  Here are the results.

Ingredients for Cupcakes

1 ¼ cup cake flour*

½ teaspoon salt

½ teaspoon baking soda

4 tablespoons unsalted butter, room temperature**

¾ cup sugar

1 egg, room temperature

1 tablespoon cocoa powder

1 tablespoon red food coloring

½ teaspoon vanilla

½ cup buttermilk

1 teaspoon white vinegar

*Can substitute all purpose flour, but cake flour produces a better texture

**Room temperature means just that.  The butter should be soft but still solid, not mushy or melty.

Procedure for Cupcakes

1.     Preheat oven to 350 degrees.  Fill muffin tin with cupcake liners.

2.     Combine flour, salt and baking soda in a small bowl and set aside.

3.     Cream butter and sugar in mixer bowl and beat on medium/high speed until fluffy.  This will take about 3 minutes in a stand mixer.  If using a hand mixer, beat on high speed.

4.     Add egg and beat on medium speed until combined.

5.     In a small bowl, use a whisk or fork to combine cocoa, food coloring and vanilla to form a smooth paste.  Add paste to batter and beat on medium speed until combined.  Scrape down the bowl.

6.     Add 1/3 of the flour mixture to the batter and beat on medium/low speed until just combined.  Scrape down the bowl.  Add half the buttermilk and beat at medium speed until combined.  Repeat, adding vinegar with the remaining buttermilk.

7.     Add the last 1/3 of the flour mixture to the batter and beat on medium/low speed until combined, scraping down bowl if necessary.

8.     Pour batter into lined muffin cups.  Bake for 18-20 minutes or just until a toothpick inserted into the center of a cupcake comes out clean.  Cupcakes over bake quickly, so keep an eye on them.

Ingredients for Frosting

4 ounces cream cheese, straight from refrigerator

2 tablespoons unsalted butter, room temperature

1 ¾ cups powdered sugar

½ teaspoon vanilla

pinch salt

Procedure for Frosting

Beat cream cheese and butter on high speed (using hand mixer) until creamy.  Add vanilla and salt and beat until just combined.  Add powdered sugar gradually.  Beat until light and fluffy.

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One Response to “Red Velvet Cupcakes Recipe–Just in Time for Valentine’s Day!”

  1. joe stodgel March 9, 2011 at 8:45 PM #

    this looks like too much work for me, it would be better if i just stop by next time your making cupcakes or just cake and i can’t get my wife to make them and i can’t afford the gas to get there so i’ll just dream about them since i’m not supposed to have them anyway

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