Red Velvet Cupcakes

Red Velvet Cupcakes

I had never made anything red velvet-flavored before these cupcakes. It’s not a flavor that anyone in my family asks for, but my husband’s aunt and cousin love it, so I made these for them. Anything with cream cheese frosting is a winner, but the flavor of red velvet is still kind of a mystery to me. It’s like it’s in between chocolate and vanilla somehow.

Perfect Red Velvet Cupcakes!

Give this recipe a try and you might just discover a new favorite flavor!

*Makes 12 cupcakes

Ingredients:
1 ¼ c. flour
2 T. cornstarch
3/4. c. sugar
½ t. baking soda
1 T. cocoa powder
1 large egg
3/4 c. canola oil
½ c. buttermilk (or add 1 teaspoon vinegar to ½ c. milk)
1 T. liquid red food coloring
1 t. vanilla
1 t. distilled white vinegar

Directions:
Preheat oven to 350° F. Line cupcake pan with paper liners. In bowl of electric mixer, combine egg, oil, buttermilk, food coloring, vanilla and vinegar. Beat until well blended. Mix in flour, corn starch, sugar, baking soda, and cocoa powder on low speed and beat until smooth, about 2 minutes. Divide batter evenly between prepared liners. Bake, rotating pan halfway through baking, until toothpick inserted in center comes out clean, about 18 minutes. Let cool in pan 5-10 minutes, then transfer to wire rack to cool completely. Prepare frosting according to directions. Frost cooled cupcakes as desired.

Source: Annie’s Eats

Cream cheese Frosting

Ingredients:
5 oz. cream cheese, chilled
3 T. unsalted butter, room temperature
1 ½ c. powdered sugar
2 t. vanilla

Directions:
Combine cream cheese and butter in bowl of electric mixer.  Beat on medium-high until light and fluffy, about 2-3 minutes.  Add in powdered sugar and mix on low just until incorporated.  Increase speed to medium-high and beat 2-3 minutes more.  Blend in vanilla.

Source: Annie’s Eats

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