Sunday, June 19, 2011

Red Velvet Cupcakes

Red Velvet Cupcakes
adapted from Sprinkle Bakes
yield: 24 cupcakes

2 1/2 cups flour
1 tsp salt
2 cups of sugar
1 cup butter softened
2 eggs, room temperature
1 tbsp cocoa powder
1 tsp vanilla extract
1 1/2 tbsps liquid red food color
1 cup buttermilk
1/2 tsp plus one pinch baking soda
1 tbsp cider vinegar

Preheat oven to 350 degrees. Prepare pan with cupcake liners.

Sift flour and salt together. Set aside. In large bowl combine butter and sugar and beat on medium until light and fluffy. Add eggs one at a time, mixing after each addition. In a small bowl mix together the red food coloring, cocoa powder and vanilla until a paste forms. Add the food coloring mixture to the butter mixture and blend until color is evening distributed. Add the flour mixture to the bowl 1/3 at a time, alternating with the buttermilk, beginning and ending with the flour.

In a small bowl stir together the baking soda and vinegar. This will start to foam up and should be added to the batter immediately. Blend on medium high speed until the batter is consistent. Do not over blend. Spoon 1/4 cup of batter into each cup. Bake for 25 minutes until a tooth pick inserted into the cake comes out clean. Cool completely before frosting.

Butter Cream Cheese Icing

1 8oz package of cream cheese
1 cup butter
1 tsp vanilla extract
4 cups powdered sugar

For Icing: Cream together butter, cream cheese and vanilla. Gradually add in 4 cups of powdered sugar. Increase speed to medium high and beat until frosting has a soft fluffy consistency. (If frosting is too heavy add milk 1 tablespoon at a time while beating until desired consistency is reached.)

This printable recipe from