A couple weekends ago I watched Throwdown with Bobby Flay and the challenge was Red Velvet Cupcakes. I e-mailed Tori at college and told her “we’re making these!” So yesterday, we threw on our aprons and got started. These were scrumptious! We made 16 and only 2 are left!
Red velvet cupcakes are really a chocolate cupcake with a LOT of red food coloring in the batter and cream cheese icing on top. In heaven, there will be fountains of cream cheese icing in my backyard.
Here is how you make these yummy cupcakes.
Ingredients of Love: flour, baking soda, salt, unsweetened cocoa powder, vegetable oil, sugar, buttermilk (or buttermilk sustitute, see below), eggs, vinegar, vanilla extract, water, cream cheese, butter, powdered sugar.
Preheat your oven to 350 degrees. Sift 2 cups of flour with 1 1/4 t. baking soda, 1 1/14 t. salt and 1 1/4 t. unsweetened cocoa powder. If you hate a pesky sifter like I do, throw it all into your food processor with the blade on, and pulse several times.
If you don’t want to buy buttermilk, do the following. In a 1 c. measuring cup, measure in 1 1/2 t. vinegar. I used apple cider vinegar. Now fill your measuring cup with milk. Pour it into a small bowl. Now add the other 1/2 c. milk. Let it sit for 5 minutes and it is as good as buttermilk!
In your mixing bowl, dump in 1 1/2 c. vegetable oil, 13 oz. sugar (you should have ounces on your 2 cup measuring cup). I tried to convert this to cups but it came out to 1.625 cups. Sorry. Now add your 1 1/4 c. buttermilk or the substitute you just made. Mix well. My daughters always have a ponytail band on their wrists. Does anyone elses? Is this a fear of somehow being without one sometime in their life?
Add in your 3 eggs.
And please look this cute while adding in your eggs like Ms. Hollywood. There is some beauty in being the one taking the pictures, as you’re never in the pictures. Love that!
Add 2 T. plus 2 t. red food coloring. I should note here – 1 T. is an entire bottle of red food coloring. Make sure you buy enough of this stuff so you don’t have Pink Velvet Cupcakes. Add your vinegar, vanilla and water also. Mr. Bobby Flay…why are we putting vinegar into our cupcakes? The man is amazing, but still, I wanna know why!
Again, mix well.
Your batter at this point will be very watery. Don’t splash this stuff or you’ll never get it out of your clothes!
Take your sifted dry ingredients, and slowly add them in just until mixed. Don’t overmix or you’ll have tough cupcakes. Tough cupcakes? That’s an oxymoron if I ever heard one!
I couldn’t believe how thin this batter was, but we checked and double checked the recipe and went ahead and poured this into our lined muffin tins. You might want to transfer it to a pourable container for this process.
Look at the color of these…gorgeous!
Bake these at 350 degrees for 20-30 minutes. Rotate your pans after 10 minutes to ensure even cooking of both pans. To clarify – rotate means – put your top pan on the bottom shelf and your bottom pan on the top shelf. Check them at 20 minutes by sticking a toothpick in the center of a cupcake. If it comes out wet, continue to bake, checking again after 5 more minutes. Check again, if still wet, repeat. Remove from oven and let cool completely before frosting.
While your cupcakes are baking and cooling, make your frosting – your lucious amazing cream cheese frosting. Did I mention in heaven…oh yes I did, never mind.
I didn’t do so, but next time I’d probably use my whisk attachment. In your mixing bowl, dump two 8 oz. boxes of room temperature cream cheese and 2 sticks of room temperature butter in. Beat until creamy. Slowly add in your powdered sugar. Then add your vanilla. Scrape down sides once and mix again until thick and creamy.
Spread over cooled cupcakes or pipe on. We sprinkled red sprinkles over ours.
The interesting thing about this picture is, Kayla was sleeping on the couch until it came time to frost our cupcakes. We almost boycotted putting this picture in (remember the little red hen -“Hey! You didn’t add the flour or stir the butter, or…), but her shirt matched the cupcakes so well, we gave in.
Look at these beautiful babies.
I love that the tine on that fork is bent. It shows that this is not really a professional picture. Does anyone else have forks and spoons that have been semi-eaten by the disposal? We have many…someday in heaven, all our forks and spoons will be untarnished and not chopped up. I think about heaven a lot. Can you tell?
Now, I must leave you, I have some tasting to do.
Cookin with love…
Printable Recipe – Red Velvet Cupcakes