Cake | Dessert | Recipes

Red Velvet Cupcakes

For my first post I thought it was fitting to make the recipe that introduced me to the world of food blogs. After Sprinkles came to Orange County I went on a mission to find the recipe for my favorite cupcakes, Red Velvet Cupcakes. I knew Magnolia Bakery had one so I googled it and found Nosh With Me, where Hillary, an LA blogger had the recipe. I started reading her blog, following links to others and became inspired to try it myself.
I hope you enjoy!

Back to the cupcakes. I remember as a little girl growing up, my family doctor and a deacon at my church, would bring Red Velvet Cake to potlucks. I was fascinated with the deep red color and the great taste. Somehow it took me years, more than we will mention here, to try it.

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Red Velvet Cupcakes
3 1/3 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring (2 bottles)
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda

Preheat oven to 350 degrees.

Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack. When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.

Makes one 3-layer 9-inch cake. (Or about three dozen cupcakes.)

Cream Cheese Frosting
1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 1/2 teaspoons vanilla extract
5 cups sifted confectioners’ sugar

In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.

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