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You know what's funny? This is the first time I'm posting a cupcake recipe! That seems crazy. But it turns out I've just made muffins up until this point. Weird.
But the time has come! I was up home in Portland this past week and was put in charge of making "some kind of cake or dessert" for a family/birthday get together thing. Having never made red velvet anything before, it seemed the perfect opportunity!
Because everyone loves red velvet. It's sort of a thing right now, you know? Not too chocolately, but not totally vanilla. A crowd pleaser, it is.
But can I tell you something about how frosting these things went? My mom and I, it turns out, have never used a frosting bag with the tip thing before. Attempts to make swirly big poofy tops with it went, let's just say, less than great. We'll blame it on the tip size being too small. Because that's just better than blaming it on ourselves, right?
So the cupcakes you are seeing here are the ones we just did with a frosting knife. I could've shown you how the others turned out, but... it's kind of embarrassing. Right, Mom?
Ingredients
Ingredients
In photos:
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Lists
Red Velvet Cupcakes
You know what's funny? This is the first time I'm posting a cupcake recipe! That seems crazy. But it turns out I've just made muffins up until this point. Weird.
But the time has come! I was up home in Portland this past week and was put in charge of making "some kind of cake or dessert" for a family/birthday get together thing. Having never made red velvet anything before, it seemed the perfect opportunity!
Because everyone loves red velvet. It's sort of a thing right now, you know? Not too chocolately, but not totally vanilla. A crowd pleaser, it is.
But can I tell you something about how frosting these things went? My mom and I, it turns out, have never used a frosting bag with the tip thing before. Attempts to make swirly big poofy tops with it went, let's just say, less than great. We'll blame it on the tip size being too small. Because that's just better than blaming it on ourselves, right?
So the cupcakes you are seeing here are the ones we just did with a frosting knife. I could've shown you how the others turned out, but... it's kind of embarrassing. Right, Mom?
Red Velvet Cupcakes
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 Tablespoon cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 1 1/2 cups oil
- 1 cup buttermilk
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 ounces red food coloring
- Preheat oven to 325 degrees F.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into prepared muffin pans. Should make two dozen.
- Place in the oven for 20-25 minutes until you stick a skewer in the center and it comes out clean. Let sit for ten minutes and remove to a cooling rack to cool completely before you get to the frosting.
Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese, cold
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 2/3 cups powdered sugar, sifted
- Beat the powdered sugar and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
- Add the cream cheese all at once and beat on medium to medium-high until incorporated.
- Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Do not over-beat as the frosting can quickly become runny.
In photos:
Liquids before the food coloring.
And after! Oh my! How red! But I will have you know, I didn't use the whole amount of food coloring the recipe calls for. We didn't have enough!
The dry ingredients all whisked together.
Wet added into the dry. Yours would be redder if you had the right amount of food coloring, keep in mind!
Into the muffin pans!
And out of the oven. You see, not so red now. But it's okay, they get covered with frosting anyway.
The powdered sugar and butter mixed up. Secret: I forgot to sift the powdered sugar! Whoops!
Frosting! This is only half of it. I wasn't sure I was going to need the whole amount, then it turned out I did, so we ended up with twice as much as in this photo.
Such a patriotic little cupcake.
Top shot.
Who can resist a red velvet cupcake anyway? Only crazy people.
- Vanilla Baked Doughnuts
I need to start baking donuts more often. They're a cinch to make, requiring no mixer - just a bowl and a quick mix with your hand. Easy peasy lemon squeezey. And the results? I mean, come on. This time around, I was not a dummy and did not try to...
- Lofthouse-style Peanut Butter Chip Cookies With Peanut Butter Frosting
You guys, Thanksgiving is already over! How did this happen? When did it get to be the end of the year already? Insane in the membrane! Although it's crazy that it's already the holiday season, one thing that I always look forward to during Christmas...
- Deep Dark Mocha Cupcakes
Confession time: I don't like coffee. You might even say that I dislike it. Chai tea? That's something I can get behind. But coffee? No thanks. Double no thanks. But here's the thing, a lot of people do like coffee. You know, most people,...
- Cream Cheese Pound Cake
Blah. Blah blah. Blah blah blah. Oh wait. I'm supposed to be writing something fun and exciting and cool and blogger-y here, not just going with my dummy text! Yes, all of my dummy text in any form of writing consists of some form of "blah blah."...
- Chocolate Sheet Cake
I had seen this cake over at The Pioneer Woman awhile ago and always wanted to try it, but I never had buttermilk, or regular milk, for that matter. Finally I decided to buy some powdered buttermilk to have around for just such occasions as recipes randomly...