Red Velvet Cupcakes

Lorraine of AZ's Note:

A beautiful cupcake for Christmas -- or Valentine's Day. The cake has become almost traditional for the upcoming season and now here is an individual-sized serving to highlight a dessert tray. The recipe came from a book of cupcake recipes and decorating ideas. I'm sorry to say I know neither the name of the book nor the author but am grateful to have gotten such a great recipe! Note that the recipe for a suggested frosting is included at the end of the recipe, but any white frosting of your choice may be used. Edited to add: The recipe comes from the book "Hey There, Cupcake!" by Clare Crespo. It contains lots of decorating ideas.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 24

Yield: 24.0 cupcakes

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 tablespoons cocoa powder
• 2 ounces water
• 2 ounces red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

cream cheese frosting

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt togethr into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
10. Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.

Reviews

[GwenG]

This IS an authentic red velvet recipe. It is red velvet, it isn't supposed to have an overwhelming chocolate taste. I've made this recipe many times and it always turns out great. But I do think I prefer it as a cake as opposed to cupcakes.

[Chef #1007882]

I was expecting more -- tasted a little too commercially for me, not homemade enough. I thought I was going to buy one brand of cake mix, but when I got to the store, I was limited in choices b/c of the amount of cake mix required for this recipe; 18.25 over 15 ounces. I followed the instructions to the letter, just okay to me. Although I did put the mix in a loaf pan and just did the toothpick test for doneness, it was fine. The frosting for this recipe is over the top unbelievably amazing!!!!! It sets up beautifully and frosts just as nice. I had a lot frosting left over and thought I'd just toss it -- my husband said, are you crazy, we can eat that frosting with everything. He's right -- this frosting is delicious!

[lucky ladybug]

I've made many cupcakes before, but I usually stick to chocolate or vanilla. I made these for a friend's birthday because she loves red velvet. It was a little more involved than a regular cupcake recipe, but the results were fantastic. The cake had great texture and was deliciously moist. They were a hit at the party! I made a double batch of the frosting and added extra confectioner sugar, which I will recommend to anyone who likes to pile the frosting high.