Southern Red Velvet Cupcakes

Besides being a great excuse to practice my piping skills, I was absolutely delighted with these cupcakes. They were so good - spongy, light cake and thick, creamy frosting. And, though I say it myself, they looked quite good too. It was nice - after last week's separated caramel cake, I needed a win in the looks department (for desserts that is ;)).

As you can surely see, I didn't bake or cook nearly so much this week. It is, of course, Lent. I am not actually Catholic, but I do see some benefit in having a meditative/fasting time towards the end of winter, so that is what I am doing. I haven't been cooking much, and baking only once a week. It's all right though, it's easier to just post one after all!






Southern Red Velvet Cupcakes

2 1/2 c all-purpose flour
1 1/2 c sugar
1 t baking soda
1 t fine salt
1 t cocoa powder
1 1/2 c vegetable oil
1 c buttermilk, at room temperature
2 large eggs, at room temperature
2 T red food coloring (I used slightly less and they still came out red)
1 t distilled white vinegar
1 t vanilla extract

Preheat the oven to 350. Prepare cupcake pans with papers, or oil and flour.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the batter evenly among the cupcake papers, filling 1/2 - 2/3 full. Place the pans in the oven evenly spaced apart. Bake until the cakes pull away from the side of the pans, and a toothpick inserted in the center comes out clean, about 30 minutes.

Remove the cakes from the oven. Let sit five minutes, then remove to a wire rack. Let cool completely before frosting.

Cream Cheese Frosting

1/2 c butter, room temperature
8 oz cream cheese, room temperature
2 - 3 c powdered sugar
1 t vanilla extract

With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the bottom and sides to ensure even mixing. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you reach your desired sweetness and thickness. Spread on with a blunt knife or spatula, or spoon into a piping bag to decorate cupcakes.

5 comments:

minisuperbias said...

*drool* ... I love red velvet cake!

jeannesioux said...

Those look delicious!
Now I want you to make me some delicious fruit salads. I was always a baker also, but as I get older, I am choosing to not eat as much sugar.
:( I hate giving up the good things in life!

myrtlemichelle said...

Those cupcakes were in fact delicious. My mom thought so too. :)

a. maren said...

yay! i might stick with this one baked good/posting theme. it's less overwhelming for me, and more visually dynamic! thanks for the compliments all, and good for you jeanne eating healthy! i try to distribute my baked goods evenly among friends and co-workers so i don't eat them all but it can be a challenge...to not eat them all that is :)

Raisa Hammoud said...

I've made red velvet cupcakes (a different recipe) back in December for Christmas, but didn't like them very much. They did not taste red velvet-y. I decided to try this recipe last Sunday for Mother's day and they turned out great! Very delicious. I did put a little extra cocoa, but not too much. They were a big hit with my family and friends. Next time, I'll double the recipe though.