I know Red Velvet cakes are so 50 years ago but it looked pretty on the cover of this month’s Saveur magazine. Plus, I am fascinated with gimmicky recipes…next up is a 7-Up or Root Beer cake. Oh and a Shiny Tomato Soup cake! Note: the frosting recipe is one I’ve perfected over the years and it’s my go-to frosting. -Steph McVox
Red Velvet Cupcakes (adapted from layer cake recipe)
1 cup butter, softened
2 1/2 cups cake flour, sifted
2 tbsp. cocoa powder
1 tbsp. baking powder
1 tsp. kosher salt
1 cup buttermilk, room temperature (if I don’t have buttermilk, I add 1Tbsp lemon juice for every cup of milk)
2 tbsp. red food coloring
1 tbsp. white vinegar
1 tsp. vanilla extract
1 1/2 cups sugar
2 eggs (room temperature)
Makes 26-30 cupcakes
Add cupcake liners to muffin tins. Heat oven to 350°. Whisk together flour, cocoa, baking powder, and salt in a bowl; set aside. Whisk together buttermilk, food coloring, vinegar, and vanilla in a bowl; set aside. (It might scare you because it is sooo red but don’t worry, they taste good)
In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds. Divide batter into muffin tines (lined with cupcake papers), it is easy with a smaller ice cream scoop; drop pans lightly on a counter to expel any large air bubbles. Bake cakes until a toothpick inserted in middle comes out clean, about 16 minutes. Let cakes cool for 10 minutes in pans; place onto wire racks, and let cool.
Steph’s Cream Cheese Frosting
- ½ cup of butter, room temperature
- 1 package of Philadelphia Cream Cheese, room temperature
- 1 tsp vanilla
- 3 – 4 cups of icing sugar
With a mix-master, cream butter and cream cheese together and add vanilla. Add icing sugar, ½ cup at a time and mix. Add the rest of the icing sugar, depending on how firm and sweet you want the icing to be.
Makes enough for a 8” layer cake or 30 cupcakes frosted liberally.