Last Christmas I made red velvet cookies. They were supposed to be a sandwich cookie and they were alright. That was my first and only encounter with red velvet.
I knew I was going to bring in one last treat to work for my last day, one last goodbye. I told that to my manager, Joanna and she requested that I brought in some red velvet cupcakes. I had already bookmarked a red velvet recipe, by Annie's Eats so I made that my plan.
I honestly don't know what the signature red velvet flavor is, perhaps it can only be described at red velvet. I did notice that the ingredients included a small amount of cocoa powder and white distilled vinegar.
This recipe calls for two tablespoons of red liquid food coloring. I must admit that I saw red food color on the list of ingredients and thought, I have that, and didn't think about it again. Then it came to actually measuring the two table spoons. Lets just say I went through three little red food color squirters, and what I had left of the whole bottle of red food coloring. So worth it though.
Also cake flour is quite expensive so I used normal all purpose flour and they still were amazing.
Even the frosting was delicious and I don't like cream cheese. I brought these to work and everyone was saying how delicious they were. They were so moist and the flavor was amazing, these might just be the best cupcake I have ever had, let alone made.
Try these, make these, love these.
Red Velvet Cupcakes
makes 24 cupcakes
For the cakes:
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 large eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tablespoons liquid red food coloring
1 teaspoon vanilla
1 tsp distilled white vinegar
For the frosting:
8 ounces cream cheese
5 tablespoons butter, (softened)
2 teaspoons vanilla
2 1/2 cups powdered sugar, (sifted)
Preheat the oven to 350 degrees and line the cupcake pans with your cupcake liners.
In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk the dry ingredients.
In the bowl of your standing mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar; beat on medium speed until well blended.
Mix in the dry ingredients into the standing mixer on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners.
Bake for about 18 minutes or until a toothpick comes out clean.
Let cool in the pans between five and ten minutes and then place on cooling racks to cool completely until frosting.
To make the frosting, combine the cream cheese and butter in the bowl of your electric mixer.
Beat on medium-high speed until well combined, about 3 minutes.
Mix in the vanilla extract.
Gradually mix in the powdered sugar until totally incorporated, increase the speed and then beat until smooth.
Frost cupcakes and enjoy.