Red Velvet Cupcakes
by Charlotte Jane Davis
Red Velvet Cakes are a well-known dessert around the world for it’s beautiful, rich, crimson color contrasted with pale icing. A version of the devil’s food cake that uses cocoa, painted in a classic shade of red. This recipe is a mini version of the big red cake.
Tip: For easier frosting, cool the baked cupcakes in the refrigerator until firm before filling and frosting the cake. A freshly baked cake is quite soft and when you try to spread the frosting, it is possible for it to break. Refrigerating the cake first to prevent this issue.
Equipment required (bakeware & tools)
- Mixing bowl
- Stand mixer
- Muffin pan
- Baking cup
- 1/2 cup unsalted butter
- 1 and 1/2 cup white sugar
- 2 eggs
- 1 cup buttermilk at room temperature
- 1 tablespoon and ½ teaspoon
- 1 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 tablespoon and ¼ teaspoon distilled white vinegar
- 2 cups all-purpose flour
- 2 tablespoons sugar-free cocoa powder
- 1/2 teaspoon salt
This recipe yields for a dozen servings
Time required: 1 hour
Preheat the oven to 350 degrees F. Grease or butter two 12 cup muffin pans or line them with baking cups.
In a stand mixer, beat the butter and sugar until fluffy. Put in the eggs, red food coloring, vanilla, and buttermilk. Add the vinegar and baking soda in. Gradually add in flour, cocoa powder, and salt. Mixed well until smooth.
Evenly distribute the mixture into the baking cups
Bake for 20 to 25 minutes. Let it sit on the cooling rack so the frost will not melt on the cupcakes later.