|Yum! Red Velvet Cupcake|
This week for Soul Food Sunday I am sharing a recipe for red velvet cake that comes in the bite-size variety. My good old friend the red velvet cupcake. I never had a bite of red velvet cake until I was well into my adult years and it wasn’t because I did think I’d like it (I have a huge sweet tooth and will try nearly any cake), it was because no one made it in my family. But after my first bite I was in love and try red velvet cake everywhere I go. Every time I visit a bakery I try a red velvet cupcake. And not everyone gets it right. The biggest area of possible failure in red velvet cake is moistness.
I read through a lot of recipes online and even dusted off some cookbooks to find the perfect red velvet cake recipe. All the recipes were so very similar it was hard to choose. The recipe below was adapted from the crumbly cookie blog where she did a comparison of red velvet recipes and decided on the best. Since all the research had been done, I decided to go with that winner. I only made a few adjustments to accommodate for what I had on hand.
Red Velvet Cupcakes
|Everything you need to make yummy red velvet cake or red velvet cupcakes|
2½ cups cake flour
1½ cups sugar
1 tsp baking soda
1 TBS cocoa powder
1 tsp salt
2 eggs at room temperature
1¼ cups vegetable oil
1 cup buttermilk at room temperature (or 1 TBS vinegar plus enough milk to make one cup at room...ala buttermilk substitute)
1 tsp red gel food coloring (or 2 TBS [1 oz.] liquid red food coloring)
1 tsp vanilla extract
1 tsp white distilled vinegar
Cream cheese icing (see below)
Makes 30 cupcakes (at ½ liner fill)
Preheat oven to 350°.
Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
Line cupcake tin with liners. Fill each liner ½ full (you can fill to ¾ max, which will have a very domed cupcake that comes over the edge, I like mine a little more controlled so I go for ½ fill). I use an ice cream scoop to fill my cupcakes. It allows a lot more control, consistency and less mess.
Bake cupcakes for 15 minutes. Take out promptly and check doneness with toothpick. If the cupcakes are not done, return at 2-3 minute intervals. The last thing you want to do is overcook the cupcakes. That’s a sure fire way to guarantee red-tinted sawdust.
Remove cupcakes from tin as soon as you can making sure not to burn yourself. The longer you leave the cupcakes in the tin, the more the chance that your liners will pull away from your cupcakes. So be quick, but be careful! I usually take my cupcakes out within 3 minutes of removing them from the oven.
While the cupcakes are cooling, make with cream cheese icing.
1 stick butter softened
1 8oz pack cream cheese softened
4-6 cups powdered sugar
1 tsp vanilla
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy and it is the consistency you like. Beat in the vanilla.
Frost cupcakes with cream cheese icing.
CLICK HERE TO PRINT THE RECIPE
Visit the sites below in this linky for more delicious red velvet cake recipes that I found on the web! Got one of your own, add it!
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Next week’s Soul Food Sunday (9/2) will feature pound cake recipes so come on back!
Make sure to check out the entire schedule of upcoming Soul Food Sunday recipes.