Red Velvet Cupcakes with Cream Cheese Frosting
Today is Valentine’s Day and although I don’t celebrate it, I thought it would be awesome if I made something I’ve been wanting to make for a while now. A friend of mine made it and it was really nice and ever since, I keep seeing the recipe everywhere. It was a sign! So I did it. And it was FABULOUS. I swear, I ate my cupcakes in moderation. I will not swear the same for the frosting! My daughter ate the frosting and half a cupcake. She then refused to eat any other cupcake without frosting. Major meltdown if her frosting had no sprinkles. MAJOR.
I’ll say this now – I will likely make these Red Velvet darlings once per year. Or maybe on a REALLY special occasion. No more than that. Perhaps this will be my Valentine’s Day treat for the family. I guess it’s better than nothing It tastes great but oh my, could we use a bit more oil? Sugar? Please? I’m sure there’s a “light” version out there somewhere in cyberland. I’ll come across it eventually.
A general warning…don’t wear white or a light coloured shirt while making this recipe. Don’t say I didn’t tell you. I really ought to invest in an apron
Here’s the recipe and a few photographs. Cupcakes are awesome models.
|Red Velvet Cupcakes with Cream Cheese Frosting||
- 2 1/2 Cups Cake Flour
- 1 1/2 Cups Sugar
- 1 Tsp Baking Soda
- 1 Tbsp Cocoa Powder
- 1 Tsp Salt
- 2 Large Eggs
- 1 1/2 Cups Vegetable Oil
- 1 Cup Buttermilk (I used 1%)
- 2 Tbsp Liquid Red Food Coloring
- 1 Tsp Vanilla Extract
- 1 Tsp White Vinegar
- Cream Cheese Frosting:
- 8 oz Cream Cheese (low-fat)
- 5 Tbsp Unsalted Butter, at room temperature
- 2 Tsp Vanilla Extract
- 2 Cups Confectioners Sugar
- 2 Tsp Lemon Juice, freshly squeezed
- Preheat oven to 350F
- Prepare cupcake liners (Paper or Silicone)
- In a medium bowl, add flour, sugar, baking soda, cocoa powder and salt. Combine with a whisk.
- In a large bowl, add eggs, vegetable oil, buttermilk, red food coloring, sugar and vanilla. Combine with a hand-held mixer (or standing mixer if you have one)
- Gradually add dry ingredients into the wet, mix until smooth consistency is achieved
- Add batter into prepared cupcake liners
- Bake for 18 minutes, rotating half way through
- If a toothpick or sharp knife comes out clean after insertion, allow cupcakes to cool
- For the frosting, combine cream cheese and butter with a mixer until smooth
- Add Vanilla Extract, mix to combine
- Gradually add the confectioners’ sugar and mix until combined and smooth.
- Lastly, add the lemon juice and give it one last mix to combine
- Put frosting in the refrigerator for about 10 minutes
- When cupcakes are completely cooled, add frosting
This recipe yields 24 cupcakes
This recipe was adapted from Annie’s Eats.
So anyway, I had a great time photographing my cupcakes. Like my silicone hearts? Beats the reusable cupcake liners! There were only 12 in a pack so I used 12 paper liners also. Fact: The cream cheese frosting was the star of the show. It’s just so GOOD!
I won’t be doing much romancing today – no more than the usual (wink). But I’m sure I’ll be watching some romantic comedy or the other on television tonight with the husband. If you celebrate Valentine’s Day, have a good one. If you don’t celebrate, have a good one!