When the Cupcake Craze emerged, it resurrected the huge following of Red Velvet Cupcake goers. People just love them—and in fact, it’s my most requested cupcake.
There’s just something about that bright red color of the cake and mounds of frosting that really draw people in. I’m not sure if it’s more the flavor or the coloring that is the attraction—though I’m partial to the hue. Heck—I’m also the gal who can’t eat Mint Chip Ice Cream that isn’t the brightly colored green type! 🙂
Traditionally dyed with beet juice, Red Velvet Cake has come along way and is produced in variety of incarnations. Some prefer oil to butter, cake flour to all-purpose, buttermilk to regular milk, a ton of cocoa powder to a few spoonfuls……it can go on and on. The particular version I gravitate towards uses a butter base in combination with sour cream. I find that this leaves the cake with a more rich and moist profile. I also love a deep intense color and tend to use more food coloring than others. This is also affected by the low amount of cocoa powder in this particular recipe. Whereas some prefer to use more cocoa powder, I am under the belief that it’s there just for a light flavoring.
These classic Red Velvet Cuppies have been a fav among my family and friends. Top them off with a few blueberries and they will be the perfect addition to any 4th of July Celebration!!!
Have a safe and HAPPY 4th of JULY!!!
Red Velvet Cupcakes
Makes approximately 18 Regular Sized Cupcakes
1¼ Cups All Purpose Flour
½ Teaspoon Baking Soda
¼ Teaspoon Salt
1½ Tablespoons High Quality Unsweetened Cocoa Powder
½ Cup Unsalted Butter, room temperature
1 Cup Granulated Sugar
2 Large Eggs, room temperature
½ Cup Sour Cream
½ Cup Lowfat Milk
1 Teaspoon Vanilla Extract
2-3 Tablespoons Red Food Color, depending on desired intensity of color
Cream Cheese Frosting
8 Ounces of Cream Cheese, room temperature
4 Tablespoons Unsalted Butter, room temperature
2-3 Cups Confectioner Sugar, varies due to preferred frosting consistency
1 Teaspoon Vanilla Extract
Preheat the oven to 350°degrees and place paper liners in pans.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In a standing mixer, beat butter and sugar until light and fluffy for about 3-4 minutes. Beat in eggs, one at a time. Add milk, sour cream, vanilla, and food color. Slowly incorporate dry ingredients until well blended.
Fill each lined cup 2/3 full. Bake for approximately 18-20 minutes, rotating halfway between baking time. Cupcakes are done when a toothpick inserted in the center comes clean. Cool completely in pans on top of a wire rack.
While cupcakes are baking, prepare the frosting. In an electric mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy. Add vanilla extract and gradually add in the confectioners’ sugar, a few tablespoons at a time. Continue adding sugar to desire consistency. Refrigerate for at least 10 minutes before use.
When cupcakes are thoroughly cooled either frost or pipe decorate swirls on top.