bake: red velvet cupcakes.

I have never really been on the red velvet bandwagon. Food colouring and dry cake with a sparse taste of cocoa is not really my thing.

However, Brown Eyed Baker knows what’s up, because I loved these cupcakes.
They were perfect. Light and fluffy with a delicate chocolate flavor, moist, and gorgeous to look at. And they’re topped with a pile cream of cheese icing.
I’ve been won over.

Here’s the only red velvet recipe I recommend.
I got it from Brown Eyed Baker, the recipe is originally from The Hummingbird Bakery Cookbook.

(for 12 cupcakes)

4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring (I just used a whole bottle)
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For cream cheese frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract (use clear if you have it, because regular vanilla gives it a brownish color)

To make:

1. Preheat oven to 350F, and line a muffin/cupcake pan with standard liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, 3-5 minutes. I have a bad habit of not creaming for long enough, which is why my cakes usually turn out too dense. I made sure the mixture was super pale and fluffy this time, and boom, perfectly not dense cupcakes.


3. Beat in the egg until incorporated.

4. In a separate bowl, mix together the cocoa powder, vanilla extract and red food coloring. It will make a thick, purple-y paste. Add to the batter and mix on medium speed until completely combined. You’ll probably have to stop and scrape down the bowl so the color is thoroughly mixed in.

5. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour (JUST THE FLOUR, not the flour and the remaining dry ingredients) and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

6. Reduce the mixer speed to low and add the salt, baking soda and vinegar. Beat for another couple of minutes until completely combined and smooth.

7. Ladle the batter into the cupcake liners as evenly as possible. You should get exactly 12. Bake for about 20 minutes. A toothpick poked into the middle should come out clean and crumb-free.

(unbaked)                                          (gorgeous puffy cupcakes!)

8. Cool in the pan on a cooling rack for about 10 minutes. Then remove from the pan and let them hang out on the cooling rack until completely cool.

To make the frosting:
Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes. (If you don’t have a stand mixer, just beat the cream cheese and butter until fluffy.)
Slowly add in the icing sugar. Feel free to add another 1/8 cup if you like the icing a little stiffer.
Mix in the vanilla.
Whip or beat the frosting for a few minutes, until it’s really nice and fluffy.
Note: Frost the cupcakes when they’re completely cool, or else the frosting will melt a little and become all gloopy. Which sucks.

Enjoy these stunning cupcakes! 🙂



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