Red Velvet Cupcakes
Source of Recipe
From "The Southern Entertainer's Cookbook" by Courtney Whitmore
Recipe Introduction
"The Waldorf Astoria Hotel in New York City claims it's the birthplace of red velvet cake, but it's widely known as a Southern recipe, especially popular at Christmas. This soft and velvety cake is a gorgeous shade of red and can be made as either a large layer cake or as cupcakes."
List of Ingredients
◦ cup unsalted butter, room temperature
◦ 1 cups sugar
◦ 2 eggs, room temperature
◦ 2 ⅓ cups cake flour
◦ 2 tablespoons unsweetened cocoa powder
◦ 1 teaspoon baking soda
◦ 1 teaspoon baking powder
◦ teaspoon salt
◦ 1 cup buttermilk
◦ 1 teaspoon distilled white vinegar
◦ 2 teaspoons vanilla extract
◦ 2 tablespoons red food coloring
Recipe
Preheat oven to 350 degrees F. Prepare cupcake tins with paper liners.
Cream together butter and sugar with a stand mixer until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. In a separate mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt. In another small bowl, whisk together buttermilk, white vinegar, vanilla, and food coloring.
Add one-third of dry ingredients to creamed mixture and beat until incorporated. Next, add one-third of the wet ingredients and beat. Continue alternating ingredients and beating to combine, finishing with dry ingredients. Scoop batter into cupcake liners, filling two-thirds full, and bake for 20 to 22 minutes or until toothpick inserted comes out clean. Allow to cool before frosting.
Makes 24 cupcakes
❧ Fluffy Cream Cheese Frosting:
◦ 8 ounces cream cheese, room temperature
◦ cup unsalted butter
◦ 3 cups powdered sugar
◦ 1 teaspoon vanilla extract
Beat together cream cheese and butter until light and fluffy using a stand mixer. Add powdered sugar, one cup at a time, scraping down sides between each addition. Add vanilla and beat for 2 to 3 minutes. Fill a piping bag with frosting and pipe swirls onto the cooled cupcakes.
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