Prep 15 mins
Cook 45 mins
This is a recipe I use after experimenting with red velvet cake. I found most of the cup cakes a bit dry and I adapt it until it was super moist. It's been a hit every time I make it!
- 1⁄2 cup butter
- 3 1⁄2 cups white sugar
- 2 eggs
- 1 cup buttermilk
- 4 tablespoons mayonnaise
- 2 tablespoons vegetable oil
- 1 fluid ounce red food coloring
- 1 teaspoon vanilla extract
- 1 1⁄2 teaspoons baking soda
- 1 tablespoon distilled white vinegar
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 3 tablespoons flour
- 1⁄4 cup milk
- 1⁄4 cup Mountain Dew soda
- 1⁄2 cup real butter (I prefer salted, but you can use also unsalted and add salt to taste)
- 1 cup sugar (that is granulated sugar, not powdered sugar)
- 1 teaspoon vanilla extract (other flavor if you wish my favorite is almond_)
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, mayonnaise, oil, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter
- For the FROSTING.
- Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a rubber spatula to keep mixture smooth Keep cooking mixture until it resembles thick pudding, almost a paste-like consistency. Now here is where it gets exciting Beat on med-high until it comes together and becomes light and fluffy. It can take anywhere from 5-10 minutes.
- It will transform from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky. If the time has passed and it still looks like a hot mess, just keep on beating and it should eventually come together. Feel the mixture between two fingers to see if the sugar granules have dissolved; if not, just beat a little longer. Now add the mountain dew/7up and stir again. Put it in the fridge for at least 30 minute Than it will be ready decorate your delicious cup cakes. It is such a delight, you won't want to look any further for recipes.
I've been baking for 25 years. I tried this recipe & thought the sugar amount was unusually high. But trusted the person who posted the recipe. Thus, my gut instinct was correct. Victim of the worst typo ever. If you try this use less sugar(1-1/2 cups). PLEASE, PLEASE, PLEASE; check your recipe before posting!
I should have realized that the sugar amount required for this recipe was a "ridiculous" amount. Baking this cake caused the biggest mess I've ever had in my kitchen. The cake wouldn't cook because this amount of sugar just burns. The batter started to spill over the sides of the pan (over the hard and crusted top) and the batter hitting the bottom of my stove caused so much smoke which filled my kitchen, triggering my smoke alarm. Not only did this recipe ruin all of the ingredients; it also wasted my time, money and also a promise to my niece who was expecting Red Velvet Cake for Christmas dessert this year. I will not trust any recipe on this website again. AND my warning to all of you reading this is, is to find another red velvet cake recipe 'cause this one is a joke. I give this recipe "0" stars.
It was the best moist redvelvet cup cake ever#