Red Velvet Cupcakes Recipe #147154
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.
40 min | 20 min prep
SERVES 24 , 24 cupcakes
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 tablespoons cocoa powder
- 2 ounces water
- 2 ounces red food coloring
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
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
- Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
- Cream butter and sugar until fluffy.
- Add eggs and blend well.
- Make a paste of cocoa and food coloring and add to the butter mixture.
- Sift flour and salt togethr into this mixture.
- One at a time, add the following ingredients: buttermilk, vanilla, and water.
- 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.
- Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
- Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
- 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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5 stars