Red Velvet Cupcakes


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Serves | Prep Time | Cook Time

Why I Love This Recipe

I love red velvet cakes, there absolutely delicious and moist. What a better way to eat red velvet... cupcakes than with peppermint frosting topped with peppermint candies. Especially when Christmas is just right around the corner!

Pictures will be coming up as soon as I bake another batch! =)


Ingredients You'll Need

2 1/2 cups of sifted cake flour
1 tsp. of baking powder
1/2 tsp of salt
2 tbsp. cocoa powder (dutch processed.)
1/2 unsalted room temp. butter
1 1/2 cups of white sugar
2 large eggs
1 tsp PURE vanilla extract
1 cup of buttermilk
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp of baking soda


Directions

In a medium sized bowl, you sift together flour, baking powder, salt, and cocoa powder. Set aside.


In another bowl, you beat the butter until soft (1-2 minutes.)


Add the sugar, beat until light and fluffy.


Add one egg at a time, beat well.


Add vanilla extract, beat well until combined. Set aside.


Whisk the buttermilk with red food color, slowly add the flour mixture and butter milk in three additions. Beginning and ending with flour.


In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.


Work quickly. Divide the batter evenly between cupcake pans. (Don't forget to add the cupcake sheets into the cupcake pans.) Do not over fill! 3/4 batter is fine. Smooth the tops with the back of a spoon.


Bake in the preheated oven for approximately 15-20 minutes, or until a toothpick inserted in the center of the cakes comes out clean.


Cool the cakes in their pans on a wire rack for 10 minutes.


Place a wire rack on top of the cupcake pans and invert, lifting off the pan.


Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least 30 minutes.


While the cakes are in the freezer, it's time to make the frosting! My favourite part. =)


Questions, Comments & Reviews



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