OMG! I don't know one person who doesn't like these red velvet cupcakes. I know red velvet originated from the South, but whoever came up with the idea is a genius! I brought the batch over to a family party for dessert and they were gone within five minutes. Everyone loved them and now I have orders coming in for birthday parties. What did I get myself into?! (Just kidding, I love making them.) These make a perfect treat for Valentine's Day.
I've made Red Velvet many times and have experimented with the ingredients to finally come up with what I think is THE perfect red velvet recipe.
Red Velvet Cupcakes
Adapted from Paula Deen
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 1/2 cups vegetable oil
- 1 cup light buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioner's sugar
- 1 1/2 packages cream cheese
- 1 1/2 teaspoons vanilla
2. In a medium bowl, combine flour, baking soda, salt, cocoa powder and sugar. In a large bowl, gently beat the oil, buttermilk, eggs, vanilla, vinegar, and food coloring. Then gradually add the dry ingredients until smooth and thoroughly combined.
3. Fill 2/3 of the cupcake holders with the batter. Bake for about 20 minutes. Test the cupcakes with a toothpick. Remove and cool completely before frosting. Makes about 24 cupcakes.
4. Frosting: In a large bowl, beat the cream cheese, sugar and vanilla on low speed until smooth. Then increase to high speed until very light and fluffy. Pipe the frosting on the cupcakes or spread on with a spatula.