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Best Red Velvet Cupcakes
I personally am not a fan of red velvet. I know some who are obsessed with red velvet. Hopefully this recipe lives up to their standards. I like it because it doesn’t taste like dye but instead has a chocolatey hint to it.
You will need ...
- Butter, Unsalted, soft 1/2 pound
- Sugar, 360g
- Eggs, 4
- Vegetable Oil, 100g
- White Vinegar, 1 tsp
- Cake Flour, 305g
- Baking Soda, 1 tsp
- Cocoa Powder, 40g
- Buttermilk, 270g
- Vanilla Extract, 2 tsp
- Red Food Coloring, 25-50g
NOTE:
The amount of food coloring will vary, depending on the type you choose to use. The droppers that you get at the grocery store will probably end up being about 50g. The food gel colorings will be closer to 25g.
Method:
- First, preheat the oven to 325 degrees F. Line cupcake tins with liners.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar together until smooth.
- Next, combine the vinegar with the eggs, then add them in one at a time. Mix until smooth.
- Sift the dry ingredients together in a bowl, then combine the remaining wet ingredients in a separate bowl.
- Add some of the dry ingredients in, then alternate with the wet ingredients. Mix until all combined and smooth.
- Finally, portion out into cupcake tins fitted with liners.
- Bake until a toothpick inserted in the center comes out clean. About 12-15 minutes, depending.
Cream Cheese Frosting
Cream cheese frosting is a must with red velvet. The one that I make is equal parts butter and cream cheese, so the tang is not that strong. You can easily adjust that to your liking by leaning towards the butter or the cream cheese in your recipe. But my standard is to whip 1 cup of softened butter with 1 cup of softened cream cheese. I then add in about 4-5 cups of powdered sugar with a pinch of salt and whip it until it becomes light and fluffy.
Side Note:
You can freeze these cupcakes for later. Sometimes I have more than I need and I just freeze the rest, unfrosted. Then I pull them out and let them sit on the counter for a few hours before frosting and they’re good as new.