I’ve been having a craving for red velvet for the longest time (okay, a week), and today I finally decided to get at it by baking a batch using the recipe from Brown Eyed Baker!
From Brown Eyed Baker: Red Velvet Cupcake with Cream Cheese Frosting
Red Velvet Cupcake with Cream Cheese Frosting
Makes 12-14 cupcakes
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar (I used only ½ cup to cut down on sugar, and it worked!)
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring (I ran out of this, so I ended using only 2 tablespoons, and it wasn’t all that bad either)
½ teaspoon vanilla extract
½ cup buttermilk (easy substitute: tad less than ½ cup regular milk + ½ tablespoon white vinegar; let sit for at least five minutes)
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
4. Naked cupcake
5. Not so naked cupcake
6. Entire batch