I had to make 72 Red Velvet cupcakes for a Valentine’s Day fund raiser we were having at the office. Thank goodness Yissi and Bashful were home to help me. We decorated the cupcakes with red sanding sugar and SweeTart candies. They turned out pretty cute.
A red velvet cake is basically a chocolate cake with red food coloring added to give it that reddish hue. I have a good recipe for a red velvet cake here. I use the same recipe for cupcakes. The only thing that changes are the baking pans you use and the length of time you bake the cupcakes. Oh, and the Cream Cheese Frosting is halved for the cupcakes since you only need half as much as you would to fill and frost a whole cake.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
- 2½ cups all-purpose flour
- 1½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 1½ cups canola oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons (1 oz.) red food coloring
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF. Line two 12-cup muffin pans with cupcake liners.
- In a medium mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, gently beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla with electric mixer.
- Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
- Pour batter into cupcake wells, filling about 2/3 full.
- Bake for 20-22 minutes, turning pans halfway through baking.
- Test for doneness by inserting a toothpick into center of cupcakes.
- Remove from oven and allow to cool completely.
- Frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING
- 1 (8-oz.) pkg. cream cheese, softened
- ¼ cup butter, softened
- 1 tsp. vanilla extract
- 2 cups sifted powdered sugar
- In a medium bowl, beat cream cheese, butter and vanilla together until smooth.
- Slowly beat in powdered sugar.
- Continue beating until frosting is smooth and fluffy.