Sunday, March 28, 2010

Red Velvet Cupcakes

My mom's most favorite cake ever is red velvet cake.  For Thanksgiving last year I decided to make red velvet cake cupcakes.

Red Velvet Cupcakes:

Adapted from Paula Deen

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled.

Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

I like more cocoa powder in my red velvet cake than most people use.  It's easy enough to change around if you need to.

These have to have cream cheese icing on them.  It's just a must.  I don't like sweet frosting.  I just mix cream cheese, vanilla, and powdered sugar until it tastes and looks the way I want it to.  Just use whatever makes you happy.

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