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Red Velvet Cupcakes
RECIPE BY: Lorraine of AZ
A beautiful cupcake for Christmas — or Valentine's Day. The cake has become almost traditional for the upcoming season and now here is an individual-sized serving to highlight a dessert tray. The recipe came from a book of cupcake recipes and decorating ideas. I'm sorry to say I know neither the name of the book nor the author but am grateful to have gotten such a great recipe! Note that the recipe for a suggested frosting is included at the end of the recipe, but any white frosting of your choice may be used. Edited to add: The recipe comes from the book "Hey There, Cupcake!" by Clare Crespo. It contains lots of decorating ideas.
Posted on: Dec 5, 2005
Ingredients
cream cheese frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.2
Cream butter and sugar until fluffy.3
Add eggs and blend well.4
Make a paste of cocoa and food coloring and add to the butter mixture.5
Sift flour and salt togethr into this mixture.6
One at a time, add the following ingredients: buttermilk, vanilla, and water.7
In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.8
Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.9
Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.10
Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.
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Featured Reviews for This Recipe
From: Marieville
On May 3, 2008
These were fantastic! I brought them to my family and my relatives couldn't get enough. I'll definitely make them again. The cream cheese frosting that I used was a perfect compliment! 
From: Chef #788926
On Mar 22, 2008
I made these last weekend and my DH loved them! He said that they were the best cupcakes he has ever eaten!!! I did modify the recipe to only use 1.5 TBS of food coloring and followed the recommendation in Chef #732420's review and they came-out great. I used a different cream cheese frosting recipe (added 4 Tbs milk and increased powdered sugar to 4 cups) which was very tastey, but I had a lot of frosting left-over. I will definitely be making these again!
From: Chef #732420
On Jan 18, 2008
I use this last night and got amazing results! Moist and delicious! the frosting was amazing too! If it helps, I poured in the flour, then the buttermilk, vanilla, water, then baking soda and vinegar and ONLY THEN did i mix it all into the butter/sugar/food coloring/cocoa mix — i think overmixing the flour into it can make it tough! also, i used food coloring gel — 1 tsp diluted in 6 tbsp water!
From: Adina C
On Jul 18, 2007
What did I do wrong? I followed the directions to a T, but mine came out with a bread-like texture- albeit a moist and delicious bread. I changed their title to "Red Velvet Muffins," and everyone thought they were great muffins. I wouldn't use this recipe again if I plan to make cupcakes. The cream cheese frosting was wonderful. I didn't want to put them on the "muffins," so I just slabbed it on a Duncan Heinz cake.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (65g) Recipe makes 24 servings |
||
| Calories 238 | ||
| Calories from Fat 105 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 17% | |
| Saturated Fat 7.2g | 35% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 48mg | 16% | |
| Sodium 195mg | 8% | |
| Potassium 56mg | 1% | |
| Total Carbohydrate 31.0g | 10% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 20.5g | ||
| Protein 3.1g | 6% | |
| Vitamin A 386mcg | 7% | |
| Vitamin B6 0.0mg | 1% | |
| Vitamin B12 0.1mcg | 2% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0mcg | 0% | |
| Calcium 26mg | 2% | |
| Iron 0mg | 2% | |
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