Wednesday, September 29, 2010

Red Velvet Cupcakes

September meant back to work.  Which apparently was a big interruption to posting recipes.  I have so many great fall recipes to bake up that I decided I needed to get back here.  I made these cupcakes weeks ago for my friends birthday.  They are quite tasty.  I pretty much like anything with cream cheese frosting, and who can resist anything with the deep red hue of red velvet?

This is the perfect basic red velvet recipe.  The cake is very flavorful but not heavy, and light enough to balance out the rich, creamy frosting.

Red Velvet Cupcakes
From The Hummingbird Bakery Cookbook

Makes about 20 cupcakes

4 tablespoons unsalted butter at room temperature
3/4 cup sugar
1 egg
1 tablespoon unsweetened cocoa powder
2 tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar

Preheat the oven to 375 degrees.

Beat together butter and sugar until light and fluffy.  Turn he mixer up to high speed, slowly add the egg and beat until well incorporated.

In a separate bowl, mix together cocoa, red food coloring, and vanilla to make a thick paste.  Add to the butter mixture and mix until well combined and colored evenly. Turn the mixer to low speed and pour in half the buttermilk.  Beat until well mixed and then add half the flour.  Beat until well incorporated.  Repeat the process with the other half of buttermilk and flour.  Then turn the mixer to high and beat until the batter is smooth.  Turn the mixer to low and add the salt, baking soda and vinegar.  Beat until incorporated then turn the mixer to high speed and beat for a couple more minutes.

Spoon the batter into lined cupcake tin until two-thirds full.  Bake in preheated oven for 20-25 minutes until a toothpick comes out clean.  Let cool in pan for a few minutes then transfer to a wire rack.

Once completely cool, frost with Cream Cheese Frosting (recipe below).

Cream Cheese Frosting

4 2/3 cup powdered sugar
6 tablespoons unsalted butter, at room temperature
8 oz. cold cream cheese

Beat the powdered sugar and butter together on medium low speed until the mixture comes together and is well mixed.  Add the cream cheese and beat until fully incorporated.  Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy, at least 5 minutes.  Do not overbeat or it will become runny.


  1. Red velvet cupcakes are the best of all the cupcakes in the whole wide world. LOl. I will surely try this one and make it taste to my kids. They will surely love these cupcakes.

  2. like the frosting. It is really perfect and super skinny on the photo. I should try this recipe and make my frosting method perfect. I always make easy melt frosting. I hope I make it perfect now in your recipe.