Red Velvet Cupcakes
If I were a cupcake I'd want to be a red velvet.
Not that I spend my time aspiring to be a cupcake. Although I do believe there are worse things. You certainly wouldn't face much rejection. At least not in my house.
Red velvets are the Marilyn Monroe of the cupcake world. Yes, that's a thing.
They're cupcakes with style. Pizazz. They're flashy, but timeless. Charismatic, but not overpowering. They're nostalgic, but trendy. They're not quite vanilla, not quite chocolate. They're a mysterious, complex flavor all their own. This is a lot of personification for a cupcake, I realize this, but these are cupcakes with personality.
Want to discuss all the fabulous attributes of a red velvet cupcake? Hooray! Me too.
First, they're RED! Red, people. The color of love, desire, lust...need I say more? Sweep me away!
Second, they're rich with cocoa flavor, just enough to satisfy a chocolate craving, but not too rich. So, you could eat like...6 at a time. Maybe 7 if forgo dinner. Cupcakes for dinner? I'm there.
Third, they're the life of the party. They make an ideal date for weddings, birthdays, Bbqs, baby showers, or...Tuesdays. Red velvet Tuesday is the new taco Tuesday.
Fourth, cream cheese frosting. The end.
I could go on, but I don't want you thinking I'm weird for all the thought I've given red velvet cupcakes. I have a life, I promise.
As far as I'm concerned, red velvet cupcakes are perfect. Well, maybe one downfall. They make your clothes shrink. Working on a fix for that.
Red Velvet Cupcakes with Cream Cheese Frosting
Makes 18 cupcakes
- 3 1/4 cups all purpose flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking soda (if at high altitude decrease by 1/2 teaspoon)
- 1 1/2 teaspoons apple cider vinegar
- 12 tablespoons unsalted butter, at room temperature
- 1 3/4 cups granulated sugar (if at high altitude decrease by 1 1/2 tablespoons)
- 2 large eggs, at room temperature (if at high altitude add 1 egg)
- 3 tablespoons of cocoa (I use Ghirardelli)
- 4 tablespoons of red no-taste food coloring
- 1 teaspoon of pure vanilla extract
- 1 1/2 cups whole milk, at room temperature
- Preheat your oven to 350°F (if at high altitude 375°F). Prepare a cupcake pan with liners.
- Sift together the flour, cocoa, and salt. Set aside.
- With an electric mixer, cream the butter and sugar until light and fluffy. About 3 to 5 minutes.
- With mixer on low, add the eggs one at time. Mix after each addition.
- Slowly add the vanilla and red food coloring.
- With mixer on low, add 1/3 of flour mix followed by 1/3 of milk. Repeat, scraping down the bowl as needed. Add the last 1/3 of flour followed by the last 1/3 of milk. Mix till combined.
- In a small bowl, mix together the baking soda and apple cider vinegar. The mixture will fizz up. Add the mixture to the batter and mix till just combined.
- Fill the cupcake liners 2/3 of the way full with batter. Bake for 18 to 20 minutes or till a tester comes out clean.
- Allow to cool for 10 minutes and transfer to a wire rack to cool completely.
Cream Cheese Frosting
Makes enough for 24 cupcakes
- 8 tablespoon unsalted butter at room temperature
- 12 ounces of cream cheese, at room temperature
- 1 tsp pure vanilla extract
- 8 cups sifted powdered sugar
- In a large bowl, beat the butter and cream cheese till combined.
- Add the vanilla.
- On low speed, add the powdered sugar.
- Beat on high speed for 3 minutes till light and fluffy.