I apologize for the lack of quality photos for this post. I was baking at my mom’s house and was constantly distracted by the giant dog, climbing on chairs to reach the cupboards, and setting up for the family Christmas party. It’s hard baking in a kitchen that is not your own. I have made these cupcakes many times in regular size and mini size. Everyone raves about the recipe and not to brag, but I have been compared to Cake Man Raven. I still think his red velvet is better. If you are ever in Fort Green, Brooklyn, stop by his shop, wait in line and get yourself a slice of cake!
(Here is the said giant dog – Yogi, he could eat everything off the table, but he is to sweet and/or dumb to do so!)
Red Velvet is a great simple flavor. There are not fillings, just one batter that comes together quickly and a frosting that comes together equally as quickly. The frosting is smooth and can be piped on in way desired. Plus, most people really enjoy a good red velvet cupcake!
A note about mini cupcakes – make them! Everyone loves a mini cupcakes. No one feels guilty about having one or two, even picky eaters and those on a diet. Plus you make have a recipe and have a ton of mini bites of deliciousness! This recipe is from Martha, I love her, even when she was in jail. Go out and buy her cookbooks, they are great resources. I have Pies & Tarts, Baking Handbook, and Cupcakes.
Red Velvet Cupcakes with Cream Cheese Frosting
Yield – 48 mini cupcakes
Red Velvet Cupcakes
1 ¼ cup cake flour
1 table. Dutch-processed cocoa, unsweetened
½ tea. salt
¾ cup sugar
¾ cup vegetable oil
1 egg, room temperature
squirt of red gel food coloring paste (I use Americolor Tulip Red)
1 tea. vanilla
½ cup buttermilk (I squirt the juice of half a lemon into a measuring cup and then pour milk into the ½ cup mark)
¾ tea. baking soda
1 tea. white vinegar
Preheat oven to 350 F. Sift together flour, cocoa, and salt onto wax paper. In a mixer with a paddle attachment beat together the oil and sugar. Add in the egg and beat well. Add the vanilla and food coloring and mix on medium until everything is well combined. Add ⅓ of the flour mix on low speed and then add ½ the buttermilk, add another ⅓ of flour, mix well. Add the remaining and buttermilk and then the rest of the flour. Beat everything on high speed for 5 seconds to combine well. In a small measuring cup mix the soda and vinegar together and then add to the batter mixing well. Using a small ice cream scoop or a tablespoon, add batter to lined mini cupcake pans. Bake for 10 minutes or until a toothpick comes out of a center cupcake cleanly. Be careful of baking times, every oven is different and you do not want to over-bake these little guys. Immediately place on a wire rack to cool.
Cream Cheese Frosting
2 ½ sticks (20 table.) unsalted butter, room temperature
8 ounces cream cheese
4 cups (1 lb) powdered sugar
1 tea. vanilla
In a mixer with a paddle attachment beat the butter and cream cheese together until fluffy. Add in the powdered sugar ½ cup at a time until well combined and then beat in the vanilla. This recipe makes a LOT of frosting, save it for a rainy day, you can never have too much cream cheese frosting! I usually use the extra for whoopie pie filling!
This is not a mini, but it is a beautiful picture of a red velvet cupcake that I dyed pink for a baby shower for a little girl! Same recipe, just bigger.