Red Velvet Cupcakes

by Shawnda on February 14, 2008

in Cakes, Cupcakes & Brownies,Chocolate

Red Velvet Cupcakes with Cream Cheese Frosting

Remember: If you approach each day as Valentine’s Day, you’ll never find yourself corralled into a restaurant waiting area like over-dressed cattle, elbow-to-elbow with a bunch of strangers during flu season.

Red Velvet Cupcakes

1 cup (2 sticks) unsalted butter, cubed and softened
1 3/4 cups sugar
2 eggs
1/4 cup (2 oz) red food coloring
1/4 cup unsweetened cocoa powder
2 cups cake flour
1 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 tsp vanilla
1 cup buttermilk
1 cup sour cream
1 Tbsp white vinegar

Preheat oven to 350. Line muffin tin with baking liners or grease and flour the muffing cups.

Cream butter and sugar on medium-high for two minutes. Mix in one egg at a time, beating after each addition. Turn mixer off and add food coloring and cocoa powder to bowl. Turn on low until just incorporated and then beat on medium for 4 minutes.

Sift together the flours, salt, and baking soda and set aside. Stir buttermilk and vanilla together. Add dry ingredients to the bowl in three batches, alternately with the buttermilk in two batches, starting and ending with the dry ingredients. Beat on medium until just combined. Add sour cream and vinegar and beat on low until combined.

Fill muffin cups 3/4 full (I used a number 12 scoop to fill the liners) and bake for 25-35 minutes until the cupcakes test done with a toothpick. Let cool in the pan for 5 minutes and then cool completely on a rack.

Yields: approx 24 cupcakes
Source: The Pastry Queen Christmas, 2007

Cream Cheese Frosting
8 oz cream cheese (no need to soften)
5 Tbsp butter, softened
2 tsp vanilla
2 1/2 cups powdered sugar

Cream cream cheese, butter, and vanilla on med-high speed. Sift the powdered sugar after measuring. Add the powdered sugar to the bowl in batches, beating on low until just combined and then beating on high until desired consistency is reached. For a stiffer icing, add more powdered sugar.

Yields: ~2.5 cups
Source: The Gourmet Cookbook, 2004

{ 13 comments… read them below or add one }

1 Jade February 14, 2008 at 12:17 pm

I love this photo – it makes the cupcake look so ….regal or something. Love the frosting!

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2 Kate February 14, 2008 at 12:51 pm

I love red velvet cupcakes. They may be my favorite kind of cupcakes.

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3 Lindsey February 14, 2008 at 12:53 pm

These look amazing. Red Velvet cupcakes are my absolute favorite. Yum!

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4 Sarah February 14, 2008 at 12:53 pm

I love your reminder! So true, so true,

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5 amanda February 14, 2008 at 1:22 pm

This photo is perfection. The frosting looks like big snow peaks :) I agree with you, everyday should be valentines day!

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6 melissa February 14, 2008 at 8:20 pm

love your reminder too – hubby and I agree. ;) nice cupcakes too. :)

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7 MrsPresley February 14, 2008 at 10:52 pm

what a cute cupcake! happy valentine’s day :)

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8 Cheryl February 15, 2008 at 11:28 am

That saying could be the best thing I have ever read. We don’t do the Valentine’s Day thing either.

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9 Sarah February 15, 2008 at 12:29 pm

We don’t celebrate just on Valentine’s day at our house. I think every day with my hubby is a reason to celebrate our love!

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10 Aimee February 15, 2008 at 4:15 pm

I totally agree with your Valentine’s Day view. Stunning little cupcake. Looks like it packs a lot of love.

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11 Carrie February 18, 2008 at 7:48 pm

These look amazing, I want to make some of these!

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12 Lisa February 19, 2008 at 10:05 pm

This is awesome, I love red velvet! I’m making these this weekend, I hope they taste as good as yours look!

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13 Lara @ southern wedding style May 22, 2008 at 12:10 pm

Lovely! I love red velvet–so perfectly southern and decadent!

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