Low Dye Red Velvet Cupcakes
Recipe by Julie Vision in the Kitchen
Adapted from Red Velvet Cupcakes
2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cut butter, softened
2 cups granulated sugar
1 cup low fat (or nonfat) Greek yogurt
½ cup milk
2 teaspoons vanilla extract
1 teaspoon red food coloring
8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
2 pounds confectioners sugar
1 contents of one vanilla bean
1 tablespoon vanilla extract
2 tablespoons milk or cream
Step #1 - Preheat oven to 400* F. (Just a reminder, or in case you are new here- I like my cupcakes to ‘poof’ when they bake. As in, they get tall and round. To do this, I start the baking at a higher temperature and lower it half way through.)
Step #2 - Using a mixer, beat the butter and sugar together until fluffy.
Step #3 - Add the eggs, one at a time, followed by the yogurt and vanilla extract.
Step #4 - In a separate bowl, mix the flour, cocoa, baking soda and salt together and set aside.
Step #5 - Mix the red food color into the milk and set aside.
Step #6 - One cup at a time, add the flour mixture to the butter/sugar/egg mixture, alternating with the milk until all ingredients are well combined and smooth. Batter will be a dark maroon.
Step #7 - Fill cupcake pans ¾ of the way full with batter. Bake at 400* for 8 minutes, then lower the temperature to 350* and bake for an additional 8 minutes, or until a toothpick inserted in the center comes out clean. (Alternately, you can bake them at 350* for 18-20 min.)
Step #8 - While cupcakes cool, beat all icing ingredients together with a mixer until light and fluffy. You can adjust the consistency of the icing by adding more milk or sugar.
Step #9 - Allow cupcakes to cool completely and enjoy!