I appreciate the tastes of teenage girls – simple. Whenever I make cupcakes for students they always request simple and straight forward deliciousness. These red velvet cupcakes are a perfect example. Don’t confuse simple with bland or boring. These cupcakes are moist and flavorful. So far this year I have made vanilla cupcakes and oreo cupcakes for my monitors.
The winter doldrums have officially set in. Everyday I come home from work and lay on the couch hiding under the blanket trying to find warmth and motivation. There is so much to do, yet it’s easier to do nothing. It’s silly considering I just had a 10-day vacation, but the holidays are never relaxing and work has a lot of deadlines right now. Oh well, things will surely improve, enough whining.
About the cupcakes. Red velvet is a great flavor to have in your arsenal. Chocolate can be too heavy or rich and some
weirdos people are not chocolate lovers. Vanilla can be a little boring. Red velvet is the perfect intermediate with lots of flavor and excitement but none of the bore. Also, nothing goes better with a tangy cream cheese frosting than red velvet cupcake with just a hint of cocoa.
One Year Ago: Rainbow Cookies
Red Velvet Cupcakes
Adapted from Mini Red Velvet Cupcakes
Yield – 12 cupcakes
1 1/4 cup flour
1 table. Dutch-processed cocoa, unsweetened
½ tea. salt
¾ cup sugar
¾ cup vegetable oil
squirt of red gel food coloring paste (I use Americolor Tulip Red)
1 tea. vanilla
½ cup buttermilk
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. Scrape the bowl as needed.
- Add 1/3 of the flour mix on low speed and then add 1/2 the buttermilk, add another 1/3 of flour, mix well. Add the remaining 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 standard ice cream scoop to portion batter into lined cupcake pans. Bake for 15-18 minutes or until a toothpick comes out of a center cupcake cleanly.
- Allow to cool completely on a wire rack.
Cream Cheese Frosting
6 tablespoons unsalted butter
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
pinch of salt
1 3/4 cup powdered sugar
- In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy. Beat in the vanilla and salt. Scrape the bowl as needed.
- Gradually add in the powdered sugar to make a stiff frosting.
- Place the frosting in a piping bag and pipe a swirl on each a cupcake.
- Top with sprinkles.