Tuesday, February 10, 2015

Red Velvet Cupcakes

If I had to think of a perfect Valentine dessert, anything red velvet comes to mind. It's everywhere nowadays. From cake to oreos to brownies, there's just no getting away.

I happen to like red velvet cake, it's not my absolute favorite, but I do enjoy it. I actually have a co-worker who loves anything red velvet. I wanted to surprise her with these cupcakes on Monday. In fact I treated all of the pre-k staff. That's probably one of my favorite things about working outside the home again. I actually have co-workers to feed! Not that my daycare families minded before I'm sure!

These cupcakes are some of my very best I'd have to say. From when I had more time for filling cake orders, these were always a hit. Simple, yet elegant. And they are actually very easy to make. One bowl and I even mixed this batch by hand using a whisk. It doesn't get much easier than that.

Red Velvet Cupcakes

2 eggs
1-1/2 cups canola oil
1 cup buttermilk
1 oz. bottle red food coloring
1 tsp vanilla
1 tsp white vinegar
2-1/2 cups cake flour
1-1/2 cups granulated sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt

For the cream cheese frosting:
1 stick unsalted butter,  softened
8 oz. cream cheese, softened
1 tsp vanilla
2 lb. bag powdered sugar
milk, for thinning

Preheat oven to 350 degrees. Line two muffin pans with liners and set aside.

In a large bowl, combine all wet ingredients together. Gradually add in dry ingredients and mix well. Using a large cookie scoop, divide batter between the prepared cupcake liners. Bake in oven for 18 minutes, cupcakes should spring back when touched and a toothpick inserted in middle should come out clean. Remove from oven and let cool completely before removing from pans.

To make frosting: In the bowl of a stand mixer, cream together butter and cream cheese until light and fluffy. Mix in vanilla extract. Gradually add in powdered sugar, continuing to mix on low. Add a little bit of milk, 1 tsp at a time to thin until you've reached desired consistency.  At this point I like to whip frosting on a medium speed until light and fluffy.

To assemble cupcakes: Fill pastry bag with a large star tip such as Wilton 1M and the frosting. Frost each cupcake with a simple rosette or however you wish. Add a few sprinkles if desired. Makes 24 cupcakes

1 comment:

  1. Ahhh this is such a CLASSIC!! My mom always made this when I was growing up. Absolutely one of my favorites


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