Red Velvet Cupcakes v.022015-02-09
- Yield : 24
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 30m
It’s that time of the year once again, and I decided to make a more “legit” version of the Red Velvet Cupcakes that i have previously made before here. This one uses vinegar and butter milk. Overall a great recipe, I recommend getting yourself a gel food coloring as that takes a lot less to dye your cake than the normal water based ones. If you want to make mini versions of these guys, they cook in about 13-15 minutes. Overall fairly easy to make and perfect for the Valentine holiday.
- 1 1/4 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 tsp distilled white vinegar
- 2 tsp vanilla extract
- 1 bottle Red food coloring
- 2 1/2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tbsp unsweetened cocoa powder
- 2 (8-oz.) packages cream cheese, room temperature
- 1 cup powdered sugar
- 2 1/2 tsp vanilla extract
- 1 1/3 cups cold heavy whipping cream
Preheat the oven to 350ºF. Line a cupcake pan with liners.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well combined and reaches your desired color.
In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter.
Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick inserted comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Sift the powdered sugar into the bowl, beating to combine, then add the vanilla extract.
Remove the paddle attachment and attach the whisk attachment. Scrape down any cream cheese from the sides of the bowl, and then with the whisk beating at medium-high speed, stream in the cold heavy cream until the frosting is thick enough to pipe. A couple of minutes.
Transfer the frosting to a piping bag fitted with your desired pastry tip. Pipe the frosting onto the cooled cupcakes and serve immediately. Enjoy!