I got home from work at 4:00 and had to rush to make these cupcakes before everyone came over for dinner at 6. I don't like feeling stressed about baking but, I wanted to get these done for her.
I knew I was making these sometime this week so I had all of the ingredients but, I forgot to check how many cupcake liners I had. Oopsie! The recipe says it should make about 20...I thought I was in the clear...I had 18 large cupcake liners and tons of mini ones...I figured I could make 18 big cupcakes and a few small ones...no problem. The recipe ended up making 18 large cupcakes and 32 mini cupcakes!!!...I was in a mini cupcake forest!
Decided to frost half of them and freeze the rest.
As far as the actual recipe, it was very easy. Lots of little side mixtures you add to one another. The biggest problem was, I was covered in red food coloring as was half of my kitchen. When I had to do the dishes, I did them with a crappy shirt so I didn't ruin my other one. I'm not joking...I was COVERED in red food coloring. My hands still are pink today.
Making the icing was a breeze. It was actually my favorite creamcheese icing I've made so far...creamy but not too sweet.
Everyone loved them....it's a keeper.
Recipe:
RED VELVET CUPCAKES
| 2½ | cups sifted cake flour |
| 1 | teaspoon baking powder (heaping teaspoon) |
| 1 | teaspoon salt |
| 2 | tablespoons unsweetened cocoa powder |
| 2 | oz. red food coloring (two bottles) |
| ½ | cup unsalted butter, softened |
| 1½ | cups sugar |
| 2 | eggs, at room temperature |
| 1 | teaspoon vanilla extract |
| 1 | cup buttermilk, at room temperature |
| 1 | teaspoon white vinegar |
| 1 | teaspoon baking soda |
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.
2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don’t do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under ¾ full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
CREAMCHEESE ICING
2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don’t do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under ¾ full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
CREAMCHEESE ICING
| 2 | (8 ounce) packages cream cheese, softened |
| ½ | cup butter, softened |
| 2 | cups sifted confectioners' sugar |
| 1 | teaspoon vanilla extract |
1. Beat softened cream cheese with vanilla until smooth, then add softened butter a little at time, beating until smooth. Finally, add powdered sugar to taste (maybe less than is called for).
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