Red Velvet Cupcakes

Pictured: Crystaline Pink Sprinkles and Pink Fondant Hearts make these cupcakes perfectly charming.

Red velvet cupcakes with cream cheese icing taste like the indulgence I so often associate with Valentine’s Day–rich, dark chocolate batter (that’s been colored red) and sweet and tangy frosting make me a sinful gonner of calories and bliss.  I never had red velvet anything before moving to the south, and now I simply can’t imagine a bakery without them.  Chocolate cupcakes are always wonderful, but a gussied-up version of plain chocolate? Now that’s how you make a cupcake.

Although my Valentine’s Day wasn’t spent with roses or candy, I did make time to bake a triple batch of this recipe for my unsuspecting students.  A small frosting party was held the night before with a certain “Hubba-Hubba” handsome guy who was able to share the cupcakes with one of his own classes as well.  I didn’t think it was possible to meet someone who self-admittedly never “frosted a cupcake” before, and I don’t think I ever shall again.  His cupcakes (although not pictured) were quite on the artistic side.

For Valentine’s Day, Monday, or any day of the week, try these easy Red Velvet Cupcakes for a wonderfully moist take on regular chocolate cupcakes.

Red Velvet Cupcakes

This recipe is my own version of a southern classic and suggests an alternative for Buttercream Icing if you’re not a fan of the traditionally used Cream Cheese.  Both frosting recipes follow and make for a wonderful way to celebrate Valentine’s Day, or any day that demands chocolate.

Ingredients:

*1 1/2 cups sugar

*1 stick salted butter, room temperature

*2 eggs

*1 cup buttermilk (can substitute 1 cup milk + 1 tablespoon fresh lemon juice that has set for five minutes)

*1 tablespoon vanilla extract

*1 tablespoon almond extract

*1/2 teaspoon salt

*2 1/3 cups cake flour

*2 1/2 tablespoons cocoa powder

*1 teaspoon baking soda

*1 teaspoon baking powder

*2 tablespoons red food coloring
–Frosting (Cream Cheese Option)–

*6 tablespoon salted butter, room temperature

*1 (8 oz.) container cream cheese (regular), room temperature

*1 tablespoon vanilla extract

*2 1/2 – 3 cups powdered sugar (based on taste preference)

–Frosting (Butter Cream Option)–

*1 stick butter, room temperature

*1 tablespoon vanilla extract

*2 tablespoons cream or whole milk

*3 cups powdered sugar

1.) Preheat oven to 375 and line a standard cupcake pan with cupcake paper cups.  In a standing mixer, cream together sugar and butter until fluffy.  Slowly add in 2 eggs one at a time allowing 30 seconds between the second and first egg.  Add milk and extract and mix to combine.  Stop mixer and scrape down sides to make sure the wet batter is fully integrated.

2.) In a separate bowl, whisk together salt, cake flour, cocoa, baking soda, and baking powder.

3.) Combine dry mixture with wet mixture: add 1 cup dry mixture at a time to wet mixture on a low-medium speed until batter is fully incorporated.  Stop mixer, scrape down sides, add 2 tablespoons red food coloring, and return to a low speed until batter is blood red (gross, but lovely).

4.) Spoon cake batter into cupcake cups until 3/4 of the way full (make sure not to over-fill cups as you’ll have *huge* cupcakes, and it will be significantly harder to gage the cooking time and done-ness).  Bake cupcakes for 18-20 minutes, or until a toothpick comes out clean.  Remove from oven and transfer cupcakes to a cooling rack allowing time for the cupcakes to cool completely before frosting.

5.) Prepare Icing: if making the cream cheese version, mix together butter and cream cheese in a standing mixer using the paddle attachment until fully integrated.  Add vanilla extract and 1 cup of powdered sugar until combined.  Add 1 1/2 to 2 cups powdered sugar until frosting has the consistency and flavor you like.

If making buttercream icing, add butter, vanilla extract, and cream or whole milk to a standing mixer with the paddle attachment.  Cream together wet ingredients until fully integrated and slowly add powdered sugar one cup at a time until the consistency and flavor you like.

Serve and enjoy! Makes 2 dozen cupcakes.

–Helana Brigman

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