This is a cupcake that never goes out of style!
My mom (a.k.a Bombom Girl) and cousin Annie (a.k.a SuperChica) are in love with the red velvets. And since they are part of my support group =) and two of my favorite people in the world, I’m making this ‘red Jewels’ to share with you and to tell them how much I appreciate them!
The key here is to use a good cocoa powder. A generic one won’t give you the ‘kick’ it needs.
Also you can add mini chocolate chips to the batter, you won’t be disappointed! (I LOVE this version!)
There are many recipes out there, but the common ingredients always will be vinegar, cocoa powder and most of the time buttermilk. If you happen to use ‘Dutch process’ cocoa, the cake will have a deeper red color. If not you can always add more red coloring.
I usually don’t add too much red coloring, just to avoid artificial ingredients in my cakes, but honestly this cake needs to be red to be called red velvet, right?
For me the perfect frosting is my cream cheese frosting, but a simple buttercream or the famous 7 minute frosting works just fine.
I got this recipe from a former chef I had many years ago working at a restaurant in Las Vegas. It’s delicious and moist; perfect for this Yummy-yummy Thursday
Tips for today:
**If you don’t have buttermilk: you will need milk and lemon juice. Measure one tablespoon of lemon juice into a 1 cup, fill the rest with milk. Let it sit at room temperature at least 20 minutes.
Ingredients for red velvet cupcake (2 dozen regular size cupcakes)
4 ounces butter (1 stick)
1-1/2 cup sugar
2 large eggs
3 Tablespoon red food coloring
2-1/4 cup all-purpose flour
2 teaspoon cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon apple cider vinegar
1/2 cup mini chocolate chips (optional)
Preheat the oven to 350F
Line your cupcake pans with your favorite cupcake liners
In a medium bowl, whisk together the red coloring, cocoa powder and vinegar; set aside
In another medium bowl sift together your flour, baking soda and salt; set aside
Whisk together your eggs, vanilla extract and buttermilk; set aside
In the bowl of an electric mixer, cream butter and sugar until light and fluffy (medium speed)
Add half of your dry ingredients, mix until incorporated. Add your wet ingredients, keep mixing for about 30 seconds more and finish with your dry ingredients, mix until just incorporated.
Add your coloring mixture last and mix until just incorporated. (Add chocolate chips now if using)
Fill ¾ of each cupcake liner. Bake 16 minutes. Check for doneness. If they’re not ready bake 2 minutes more.
Once done, cool down completely before piping the frosting
Ingredients for cream cheese frosting
1 pound cream cheese (the best quality you can afford)
8 ounces butter (2 sticks)
6 cups powdered sugar (you might need a little bit less, depends on consistency )
2 teaspoon Vanilla extract
3 Tablespoon lemon juice
With a paddle attachment Cream together cream cheese and butter until fluffy. Add vanilla extract and lemon juice. Whip until incorporated.
On low speed, add the first 4 cups of powdered sugar and beat for 30 seconds.
Check consistency. It should hold stiff peaks. If not, keep adding the powdered sugar one cup at a time.
Pipe your cupcakes any way you want, and enjoy!