Red Velvet Cupcakes
October 30, 2011
Margaux says . . .
We have a real problem of loving things that we know are bad for us. There really doesn’t need to be 3 oz. of red food dye in these cupcakes….they would be just as wonderful without it. But we still do it, and it’s still one of the most popular cupcake flavors out there. Every bakery I go to has red velvet, front and center, and I’m willing to bet they’re a best seller. We taste with our eyes first, and that’s what makes these so tempting (and knowing that yummy cream cheese frosting is on top helps, too).
I’ve tried several different red velvet recipes, and I think this one is the best. It has more cocoa in it than other recipes, which I prefer. Because of the extra cocoa, it also has more dye, though, but you could definitely use less if you want.
I think red velvet is a perfect Halloween cupcake flavor…you’re biting into bloody cake, and the topping is white, so there are all kinds of decorating options. I decided on skeletons this year, to match my son’s costume. They turned out pretty cute, thanks to my mom, and with the help of Desi. 🙂
Red Velvet Cupcakes
adapted from Smitten Kitchen
Makes 36 cupcakes
3 1/2 cups cake flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups superfine sugar
3 large eggs, room temperature
6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of room temp. water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk, room temperature
2 teaspoons baking soda
2 1/2 teaspoons white vinegar.
1. Preheat oven to 350 degrees. Line cupcake pans with cupcake papers.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
5. Fill cupcake liners 3/4 full, place in oven and bake until a cake tester comes out clean, 18 to 24 minutes. Let cool in pans 10 minutes. Then remove from pans, and cool completely on cooling racks.
Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter room temperature
3 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract
Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.