Red Velvet Cupcakes

31 Aug

What is better than a moist chocolate cake? I’ll tell you….a moist chocolate cake, colored red, and topped with the creamiest cream-cheese frosting you could imagine. That my friends, is better than moist chocolate cake!

Red Velvet cake and I used to have a bittersweet relationship…I could never get the recipe right. That was until I found a recipe that I actually like. I adapted this recipe from Bobbly Flay’s show “Throwdown with Bobby Flay” . Enjoy the recipe, and enjoy all the praises you get when you pass these little guys out. Happy tuesday!!

My Red Velvet Masterpieces

Red Velvet Cupcakes (adapted from “Throwdown with Bobby Flay”)

Makes 16 Large cupcakes – 24 regular size cupcakes

Ingredients

For the cupcakes:

  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 4 tbs unsweetened cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 ½  granulated sugar
  • 1 1/4 cups buttermilk
  • 3  large eggs
  • 2 tsp of red food coloring
  • 1/8 cup of water
  • 2 tsp of vanilla
  • 1 ¼ tsp of vinegar (white or apple cider)

Directions

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. (**Sifting is very important here – I usually skip sifting, but I don’t skip it in this recipe because without sifting, your cupcakes won’t be fluffy and moist.)

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool

Creamy Dreamy Crean Cheese Frosting

  • 2 packages of 8 oz. Cream Cheese
  • 3 cups of powdered sugar
  • 1 tbs of vanilla extract
  • 2 Sticks of unsalted Butter

Cream together cream cheese and butter – Mix on high speed up soft and well combined

Add the powder sugar one cup at a time – mixing thoroughly after each cup

Add in the vanilla and mix well

Beat on medium high speed until desired consistency is achieved.

ENJOY!!

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3 Responses to “Red Velvet Cupcakes”

  1. Kira August 31, 2010 at 9:26 pm #

    These look DELICIOUS!

Trackbacks/Pingbacks

  1. Pistachio Cupcakes « Stay Calm, Have A Cupcake! - March 15, 2011

    [...] topped mine with the cream cheese frosting I use for my red velvet cupcakes – but any vanilla frosting would be just as yummy!! [...]

  2. Banana Nut Crunch Cupcake Topping « Stay Calm, Have A Cupcake! - May 26, 2011

    [...] When your cupcakes are done baking, the mixture will be baked on top of your Vanilla cupcake! Crunchy and delicious!  I like to top these with Peanut Butter or Cream Cheese Frosting! [...]

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