Red Velvet Cupcakes

Yield: about 24 cupcakes

Ingredients:

For the cake:

2½ cups cake flour

1½ cups sugar

1 tsp. baking soda

1 tbsp. cocoa powder

1 tsp. salt

2 large eggs

1½ cups vegetable oil

1 cup buttermilk

2 tbsp. (1 oz.) liquid red food coloring

1 tsp. vanilla extract

1 tsp. distilled white vinegar

For the frosting:*

8 oz. cream cheese

5 tbsp. unsalted butter, at room temperature

2 tsp. vanilla extract

2½ cups confectioners’ sugar, sifted

Directions:

Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired.  (I used a large, unlabeled star tip to frost these cupcakes.)

*If you are big on frosting as I am, you may want to increase the quantities by 50%.  That is what I typically do for a batch of 24 cupcakes.  I usually end up with some left over, but I would rather have too much frosting than not enough!


Printed from
Annie’s Eats