Feb 14, 2012

Recipe for: Red velvet cupcakes with cream cheese frosting

From the kitchen of: All-recipes
Total time:
15 min to prep, 20 min to bake    Makes: 20 cupcakes

I am literally obsessed with red velvet cupcakes. Obsessed. If I had to pick a favorite cupcake, it would certainly be the red velvet cupcake. At at our wedding, our “wedding cake” was a tower of cupcakes from Frostings located in Richmond. We had three different types of cupcakes, one of which was the red velvet with cream cheese frosting. Granted this version I’m showcasing today isn’t as good as Frostings, but it’s still delicious. I found the recipe on the very popular All-recipes website where cooks like me share their recipes. This one in particular received rave reviews and so I knew, this one would at least be tasty. If your significant other is obsessed with red velvet cupcakes, this recipe will definitely satisfy their craving. It would also be a nice little treat for Valentine’s Day :)

2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 tablespoon distilled white vinegar
1 1/2 teaspoons baking soda

2 cream cheese packages (8-oz)
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

1. Sift dry ingredients.
First, preheat the oven to 350º. Over a medium bowl, shift the dry ingredients together to remove the lumps—flour, cocoa powder and salt. This is an important set to prevent a lumpy batter. Set aside.

2. Mix wet ingredients. Cream the butter and sugar together until light and fluffy with an electric mixer. Mix in the eggs, buttermilk, red food coloring and vanilla. Add the baking soda and vinegar until the batter is well-combined. Afterwards, add the dry ingredients in thirds mixing between installments. Finished batter is smooth, yet a little thick. Slightly thicker than pancake batter.

3. Scoop and bake. Line two 12-cupcake trays. Using a ice cream scooper, scoop the red velvet batter into each cupcake filling it only two thirds to prevent overfilling. Place in the preheated oven and bake for 20-22 minutes. Stick a toothpick into the cupcake at the 20-minute mark, it should come out clean.

4. Top with cream cheese frosting. With the electric mixer, mix the cream cheese and butter until light and fluffy. Add powdered sugar in thirds mixing between installments. Add vanilla and mix until well-combined. Top each cupcake with the frosting. Enjoy!

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