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Red Velvet Cupcakes

 
Red Velvet Cupcakes


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This recipe makes 2 dozen yummy red velvet cupcakes.

Cake Ingredients

  • 2 cups of sugar
  • 3 eggs
  • 2 cups of vegetable oil
  • 2 ounces of red food coloring
  • 1 1/2 teaspoon vanilla extract
  • 3 1/2 cups flour
  • 3 tablespoons of cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons of table salt
  • 1 1/2 cups of buttermilk
  • 1 1/2 teaspoons of white vinegar

Buttercream Icing Ingredients
  • 2 1/2 cups whole milk
  • 3/4 cups of flour
  • 2 1/2 cups of sugar
  • 5 sticks of unsalted butter, softened (yields 2 1/2 cups of butter)
  • 1 teaspoon of vanilla extract
  • Red sprinkles

Cupcake Directions
  1. Preheat the oven to 350°. Then, insert paper cupcake wrappers in two 12-cup muffin pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  3. In another bowl with a hand mixer, blend the eggs and sugar at a medium speed for about 5 minutes.
  4. Keep the mixer on, and slowly pour the in the oil until blended. You should pour the oil in a thin stream so that it emulsifies with the sugar and eggs.
  5. Add the red food coloring and vanilla.
  6. Mix half of the dry ingredients to the contents of the wet ingredients.
  7. Mix in the buttermilk and white vinegar.
  8. Now mix in the other half of the dry ingredients.
  9. Blend until just incorporated. Do not over mix.
  10. Fill the cupcake wrappers to the top with the cupcake batter.
  11. Bake at 350° for 20-25 until a toothpick inserted into the center of a cupcake comes out clean.
  12. Cool for 20 minutes then frost with icing (icing instructions are below).

White Icing Directions
  1. In a saucepan, whisk together the milk and flour. This should be done over a medium heat for about 5 minutes. Be sure to whisk the mixture often. It will be thick and smooth when ready.
  2. Boil the mixture for 1 minute while constantly whisking.
  3. Pour the mixture into a bowl and cover tightly with plastic wrap. Refrigerate until cold.
  4. Now cream the sugar and butter with a mixer on high speed for about 5 minutes. When the mixture is light and fluffy, it's ready.
  5. Add the chilled milk mixture and the vanilla to the mix while beating for about 5 minutes. The frosting will look like whipped cream when ready.
  6. Spoon the frosting into a piping bag that has a large straight tip. Then pipe spirals on top of each cupcake.
  7. Top with red sprinkles.
  8. Enjoy!