About the Recipe
With its roots traced back to the Victorian era, this indulgent treat was born out of a unique combination of cocoa, buttermilk, and a touch of vinegar, resulting in a distinctive ruby-red hue and a velvety texture that would captivate taste buds for generations to come. Topped with cream cheese frosting, my red velvet cupcakes offer a tantalizing blend of rich flavors, paying homage to a timeless classic.
I absolutely love making these cupcakes. The are straight forward and simple to make, and you just can't go wrong with this classic flavor. The moment you take your first bite, you're greeted with a moist, velvety crumb that melts in your mouth, accompanied by a subtle hint of cocoa that lingers delightfully on your palate. The cream cheese frosting adds a creamy, tangy touch that perfectly balances the sweetness, creating a harmonious symphony of flavors.
Perfect for a birthday or a simple weekend treat, these cupcakes are guaranteed to be loved by all.
So let's get started! In a few simple steps you'll have a special treat to share with those around you (that is if you still want to share after trying them)!
2 1/2 cups All-Purpose Flour
1 cup Granulated Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Cocoa Powder
1 1/2 cups Vegetable Oil
1 cup Milk
1 1/2 teaspoons White Vinegar
1 1/2 tablespoons Red Food Coloring
1 1/2 teaspoons Vanilla Extract
1 cup Cream Cheese
1/2 cup Unsalted Butter (softened)
2 cups Powdered Sugar
1 teaspoon Vanilla Extract
3 drops Red Food Coloring (optional)
Preheat the oven to 350F and line a muffin tin with silicone or paper cups.
In a medium bowl, sift together your flour, sugar, baking soda, salt and cocoa powder.
In a separate larger mixing bowl use a hand mixer to mix together your oil, milk, vinegar, eggs, vanilla extract and food coloring.
Next, slowly add the dry ingredients to the wet ingredients bit by bit mixing after each addition. When everything is well incorporated and you have a smooth batter spoon the batter equally amongst the prepared muffin tin.
Transfer the muffin tray to the oven and bake on the center rack for 20-25 minutes or until baked through and a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before adding any icing.
While the cupcakes cool add the cream cheese, butter, vanilla, sugar and food coloring to a bowl and mix with an electric mixer until everything is well incorporated and you have acheived a light and smooth texture.
Use a piping bag to frost the tops of each cupcake (a knife will do as well if you do not have any piping bags).
Add some sprinkles for an extra touch of fun.
Tip: Cupcakes can be made ahead of time and frozen (without frosting). Remove from freezer and thaw overnight before decorating.