People from Texas love their red velvet. At any event where I’ve brought red velvet cupcakes, people have freaked out. Stunned. Delighted. Squealing! Red Velvet is complex. Even though it has cocoa powder in it, it’s not considered a chocolate cake. It kind of stands on its own and it’s hard not to like if it’s done right. In this recipe the buttermilk and vinegar is essential because it helps the cake rise and makes the cake fluffy. It’s definitely my favorite way to prepare red velvet cupcakes.
Yields 12 cupcakes
- 1 cups all purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 Tablespoons unsweetened cocoa powder
- 1 cups sugar
- 1/2 cup vegetable oil
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon of vanilla extract
- 1 oz. red food coloring
- 1/2 teaspoon of white distilled vinegar
- 1/4 cup of prepared strong hot coffee
- Preheat oven to 325 and line 12 cupcake liners
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar, vegetable oil, eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
- Spoon batter half way to the top of each liner.
- Bake in the middle rack for 15-20 minutes, or until a toothpick comes out clean.
- Cool completely before adding any frosting.
Cream Cheese Icing
- 1 package of 8 oz cream cheese at room temperature
- 1 stick of butter at room temperature
- 1 tsp of vanilla extract
- 1 1/2 cups of powdered sugar
- Whisk together by hand (or if you’re using an electric fixer, use the paddle) and mix cream cheese and butter for 5 minutes on medium speed.
- Add vanilla extract then add the powdered sugar 1/2 a cup at a time. Whisk until frosting is light and fluffy.
- Add to your piping bag and frost each cupcake. Done!