Red velvet is one of my favorite desserts. There's something about it that just makes it better than a regular chocolate cake. Surprisingly, it's been a while since the last time we've made anything red velvet, so this will be a treat!
A year ago, we made
by being creative with a box recipe. This time, we're making red velvet cupcakes from scratch! And it truly is the most moist and delicious red velvet cupcakes I've ever had. The cream cheese frosting is like the cherry on top. As I type, the fragrance from the cupcakes is making my room smell diviiiine. Yum.
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A note for future reference: Next time, I would make 1.5 times as much frosting next time so that there's enough to pipe on the cupcakes. If you use a knife to spread the frosting in a thin layer, this original recipe yields enough frosting for the cupcakes.
Special thanks to my friend Amy for suggesting the recipe and sharing her adorable apartment kitchen for our baking! But actually, this recipe would be impossible to carry out in your average sketchy dorm kitchen.
Also, you do not need an electric beater for this recipe, although it would be nice to have one. We mixed everything by hand, and used a food processor to cream the frosting ingredients.
Here's a cupcake with a dollop of Nutella on top...just because I love Nutella (:
Mix the dry ingredients: flour, cocoa powder, baking soda, and salt.
Beat butter and sugar until light and fluffy.
After beating in eggs, add sour cream, buttermilk, and vanilla.
Add food coloring by drawing a (accidentally gory) smiley face.
Gradually beat in dry mixture.
A little bit at a time...
Until the final mixture looks something like this.
Fill up the muffin cups to 2/3 full.
Bake until perfect, like so.
Meanwhile, make the frosting! Beat cold cream cheese, cold butter, sour cream, and vanilla until light and fluffy. We used a food processor because we didn't have an electric mixer.
Like so.
Gradually beat in powdered sugar.
Beat until fluffy, and then refrigerate before frosting. It's important that the frosting is cool before topping the cupcakes.
So much fun! We made rose designs with a legit piping bag! Here's the easy way of filling a piping bag.
If you follow all the steps, this will be your final product! Heavenly, I tell ya.
Red Velvet Cupcakes
Super moist, fluffy, and rich in flavor. Topped off with pleasantly sweet cream cheese frosting. Easy to make, and they taste just like bakery-bought cupcakes!
From Carrot Top Mom | Time: 90 minutes | Yield: 30 cupcakes
Directions
For the cupcakes:
Preheat oven to 350 degrees. Line cupcake tin with cupcake liners.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Then add sour cream, buttermilk, red food coloring, and vanilla. Gradually fold in flour and mix until just combined. Do not over beat. Fill cupcake molds to 2/3 full.
Bake for 18 - 22 minutes, or until toothpick comes out clean. Cool completely before frosting. While cooling, make the frosting.
Ingredients
For the cupcakes:
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
2 1/4 cups granulated (white) sugar
4 eggs
1 cup sour cream
1/2 cup buttermilk (or 1/2 milk + 1 tablespoon vinegar/lemon juice)
1 ounce red food coloring (or, enough to make the desired deep red)
4 teaspoons pure vanilla extract
For cream cheese frosting:
1 package (8 ounce) cream cheese, cold
1/4 cup butter, cold
2 tablespoons sour cream
2 teaspoons pure vanilla extract
4 cups (16 ounces) powdered sugar
For cream cheese frosting:
Using a food processor, beat the COLD cream cheese, COLD butter, sour cream and pure vanilla extract until light and fluffy. Gradually beat in the powdered sugar until smooth. Whip on high for 5 minutes, until very fluffy. Refrigerate frosting for 10 minutes before use.
To frost, use a knife to spread evenly on top of the cupcakes. Or, use a piping bag or ziplock bag with a 1 inch hole cut out of the corner. Serve & enjoy!
Troubleshooting Frosting: If the frosting is runny or too moist, refrigerate for 20 minutes and then beat again before piping. It is important for the cupcakes to be completely cooled before piping.
Storage Note: Store in an air-tight container at room temperature for up to 3 days.
