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Cupcakes: Red Velvet Cupcakes

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"Southerners love a good red velvet cake the way they love good, juicy gossip. That's because there's inherent drama in a towering white cake that, beneath swaths of innocent cream cheese frosting, possesses a shockingly crimson interior. Of course, they also love red velvet cake for its twangy buttermilk and cocoa-infused flavor and exceptionally smooth, supple crumb."

List of Ingredients

Cupcakes:
â—¦ 1 ½ cups granulated sugar
â—¦ 12 tablespoons (1 ½ sticks) unsalted butter, softened
â—¦ 3 large eggs
â—¦ 1 teaspoon pure vanilla extract
â—¦ 2 ½ cups all-purpose flour
â—¦ 3 tablespoons unsweetened cocoa
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon baking powder
â—¦ ½ teaspoon kosher salt
â—¦ 1 ¼ cups well-shaken buttermilk
â—¦ 1 teaspoon distilled white vinegar
â—¦ 1 tablespoon red food coloring (optional)

Frosting:
â—¦ 8 tablespoons (1 stick) unsalted butter, softened
â—¦ 8 ounces cream cheese, softened
â—¦ 2 ½ cups confectioners' sugar, sifted
â—¦ 1 teaspoon pure vanilla extract


Recipe

Cupcakes:
Preheat the oven to 350° F. Line one 12-cup muffin tin and half of a second 12-cup tin with paper liners and lightly spray the tops of the tins with nonstick spray. Have all the ingredients at room temperature before you begin.

Cream the granulated sugar and butter in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.

Combine the flour, cocoa, baking soda, baking powder, and salt in a separate bowl and stir to mix. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk and beginning and ending with the flour mixture, stopping to scrape down the bowl several times and stirring just until all is incorporated. Do not overmix. Stir in the vinegar and food coloring, if using, until thoroughly blended.

Scoop the batter into the prepared muffin tins using a ¼-cup measure or ice cream scoop to fill each cup about three-quarters full. Bake for 20 to 25 minutes, until springy to the touch and a wooden skewer inserted in the center comes out clean. Remove from the oven and let cool completely before frosting.

Frosting:
Cream the butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Slowly add the confectioners' sugar 1 cup at a time and cream until smooth. Add the vanilla and mix until blended. Using a spatula or pastry bag and tip, spread or pipe the frosting on the cupcakes and serve.


Makes about 1 ½ dozen cupcakes