Red Velvet Cupcakes with a luscious cream cheese frosting. These moist and delicious cupcakes are perfect for Valentine’s Day, Christmas or anytime you are craving a sweet something! I have been on quite a Red Velvet kick lately and I thought what a perfect way to end the whole Valentine’s Day recipes than with red velvet cupcakes!
Today is Valentine’s Day and it is always one of my favorite days because it means I am going to be spoiled by my wonderful husband. This year we celebrated on Friday by going to a fabulous dinner and then to see Black Swan at the movie theatre. On top of the wonderful dinner and movie, I failed to mention that the weather was amazing. Saturday and Sunday were both sunny and forty-five degrees. I loved it! It was the first time in months that I have been able to run outside without feeling like my chin was going to fall off. I am so ready for spring and I am hoping that this weather will continue to stay with us! We can hope, right? 😉 I hope that everyone has a wonderful Valentine’s Day. Tonight I will be celebrating by hitting the gym for a hard core cycling class followed by zumba. Happy Valentine’s Day everyone!
Red Velvet Cupcakes with a luscious cream cheese frosting.
Yield: 24 cupcakes
For the Cupcakes:
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color (2 tablespoons regular food color)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
For Cream Cheese Frosting:
8 ounces cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line muffin pan with paper liners.
In a large bowl, whisk together cake flour, cocoa, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.
In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Transfer muffin pan to wire racks to cool completely before removing cupcakes.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add vanilla extract and beat until combined.
Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.
Store cupcakes in the refrigerator up to 3 days in airtight containers; bring to room temperature before serving.
Source:Martha Stewart’s Cupcakes