Day 4 of Cupcake Week - Red Velvet Cupcakes

Red velvet cupcakes are one of my all time favourite cupcakes. I don’t know if it’s the colour, or the flavour, or the combination of cream cheese frosting and cake.

Who knows? Nevertheless, I love them and I hope you will too.

I found this recipe on the Food Network website, and like most cupcake recipes, it is written in American measurements. Don’t let this put you off, it is well worth the weight conversion!

Red Velvet Cupcakes – Makes 24 Cakes

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.

Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.

Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Sarah

Ps. I sprinkle crumbs of red velvet over the frosting to make the cakes extra special.