Red velvet cake or cupcakes are like the little black dress of cupcakes. Simple yet dripping with elegance.
A glamorous icon.
They are just the perfect dessert for a holiday get together. The moist rich cupcakes paired with the creamy and irresistible cream cheese frosting are a true crown pleaser.
Make these for any party, be it a birthday, Christmas or valentine party they are a win in my book.
Of course you can cheat and use a mix (no judgement here, a mix or two have touched my counter) but I must say at least try making them from scratch just once you might notice the extreme difference in flavor. Especially in the cream cheese frosting, you just can't beat homemade!
Hope you had a Merry Christmas and may Your New Year be bright ;-)
Red Velvet Cupcakes With cream
- 4 tablespoons unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 egg
- 2½ tablespoons unsweetened cocoa powder
- 3 tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons distilled white vinegar
Cream Cheese Frosting:
- 4 ounces butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2½ cups powdered sugar
- 1 tablespoon vanilla extract
- Cupcakes: preheat oven to 350 degrees F. Line a standard cupcake pan with liners.
- Cream the butter and sugar on med/high until light and fluffy, about 3 minutes. Turn to high and add egg. Scrape down the bowl and beat until well incorporated.
- In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
- Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
- Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
- Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
- Frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
Recipe courtesy of Browneyedbaker