If you want to live a richly authentic slice of life I have decided you need to make Red Velvet Cupcakes. I have had a recipe printed off from a newspaper article for years. If you research Red Velvet Cake recipes you’ll find every man, woman and child has a similar version of the Waldorf Red Velvet recipe that was once all the rage and seems to be a making a comeback.
Red Velvet Cupcakes.
I doubled the recipe for a crowd. But you’ll need room temperature buttermilk and eggs and softened butter so set those out ahead of your baking.
Preheat oven to 350F. Line 24 cups of muffin tins with paper baking cups. (I doubled to 48 and you’ll make a lot of friends if you do it this way.)
In a bowl or 2 cup measuring cup, mix 1 cup of room temperature buttermilk and set aside.
Then get to work with 1 1/2 cups of butter. Again, I doubled it and there is nothing more rich in life than starting a baking afternoon with 6 sticks of butter.
Beat butter and 1 1/2 cups sugar together until very light and fluffy which is about 6 minutes. Scrape down the sides and add two large room temperature eggs one at a time, beating well.
This was my baking helper. Baking I know is a science but my baking is chaos and not very scientific. I was worried my lovely cupcakes weren’t going to turn out with the extra help I had around me. Such as I thought they might have a strong and distinct banana flavor because Miss A really thought she should add her banana to the mix but thankfully she just ate it.
In a small bowl, add 1 TBSP of unsweetened cocoa.
Then you will need 2 oz. of red food coloring. I was one bottle short of my doubling effort for this but it still worked fine.
Mix into a paste.
Add the red cocoa paste to the butter/ sugar/ egg mixture and beat well.
While slowly mixing add 2 1/2 cups of cake flour.
Pour in 1 cup of room temperature buttermilk.
Add 1 tsp of salt and 1 tsp of vanilla extract.
In a small bowl combine 1 tsp vinegar with 1 tsp baking soda.
Different recipes have this step listed mixing with the milk but I wanted to do it this way so I can could create…
fizz. Stir the vinegar and baking soda together and then add to the cake batter mixture.
Mix just until all combined.
Fill the baking cups 2/3 full.
Bake for 24 to 30 minutes. I recommend on the lower side, about 25 minutes.
Once cooled frost the cupcakes with cream cheese frosting.
Simple combine 1 (8 oz.) package of cream cheese, softened with 2 cups of powdered sugar, sifted with 1 tsp vanilla and 1 cup of heavy whipping cream. Mix and beat well.
It was late when I frosted these beauties but a friend recommended to me on Facebook to pipe the frosting on for a more elegant look. I did the plop and spread method. Next time maybe I’ll get to trying the piping the pretty frosting on the cupcakes.
The next morning, my sister decorated each cupcake with raspberries and blueberries and I sprinkled some red sugar on each.
Red Velvet Cupcakes are definitely worth the time and a great addition to any table as a richly authetic and very fine dessert.