I had a red velvet craze a few months ago when they got uber trendy (everywhere). I used to read blogs and gawk at pictures of red vevet cupcakes trying to imagine what these insanely red colored cakes would taste like. I decided to bake a batch for my friend’s birthday because I was falling in love with a cake that I’ve never tasted before!
I really wanted these cupcakes to taste delicious so I looked up recipes and read many reviews online. I am not a fan of food coloring in general, so I tried to reduce the amount as much as possible (that’s why the cupcakes turned out to be burgundy in color rather than a bright red). The cupcakes were extra moist and light. Just perfect with the super rich cream cheese frosting!
My frosting recipe is not very thick because I don’t like overly sweet icing, but you can always add more sugar if you prefer a stiffer consistency. The frosting can be either piped or smeared on the cupcakes with a spatula.
I would definitely bake these cupcakes again 🙂
Ingredients: (Adapted from Martha Stewart)
2 1/4 cups all purpose flour, sifted
4 tablespoons cornstarch, sifted
2 tablespoons unsweetened Dutch-process cocoa powder, sifted
1 teaspoon salt
1+1/4 cups sugar
1+1/2 cups vegetable oil
2 large eggs, room temperature
3 teaspoons liquid red food color
1 teaspoon pure vanilla extract
1 cup buttermilk*
1+1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
*You can substitute buttermilk by placing 1 Tablespoon of white vinegar or lemon juice in a 1 cup measuring cup. Then add enough milk to bring the liquid up to one cup. Wait for 5 minutes before using it.
- Preheat oven to 180C/350F. Line standard muffin tins with paper liners.
- Whisk together cake flour, cocoa, and salt.
- With an electric mixer on medium speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
- Divide batter evenly among lined cups, filling each 3/4 full. Bake for 25 minutes, until a cake tester or toothpick inserted in centers comes out clean. Transfer tins to wire racks to cool completely before removing cupcakes.
Cream Cheese Frosting:
1/2 cup (110g) butter, almost room temperature
8 oz. (225g) cream cheese, cold
1 teaspoon natural vanilla extract
3 cups powdered confectioners sugar, sifted
2 Tablespoons heavy cream
- Blend butter and cream cheese in large mixing bowl, about 30 seconds.
- Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
- Slowly add the heavy cream.
- Beat until fluffy, about 1 minute.
- Use at once or keep refrigerated for a few days.
For the Lebanese Independence Day!