Happy Friday! It feels so good to know that in a few hours, my weekend will be here! I recently made red velvet cupcakes for a friends birthday and rembered just how much I love this recipe. Its such a great recipe that I am recycling this post from when I originally posted in over a year ago. Enjoy!
Red Velvet cake and I used to have a bittersweet relationship…I could never get the recipe “just right”. That was until I found a recipe that I actually like, and am capable of creating. I adapted this recipe from Bobbly Flay’s show “Throwdown with Bobby Flay”. Enjoy the recipe, and enjoy all the praises you’ll get when you pass these little guys out.
Red Velvet Cupcakes
adapted from “Throwdown with Bobby Flay”
Makes 16 Large cupcakes – 24 regular size cupcakes
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)
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 the 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 your 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
Cream Cheese Frosting
- 2 packages of 8 oz. Cream Cheese
- 3 cups of powdered sugar
- 1 tbs of vanilla extract
- 1 tbs heavy whipping cream
- 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.