You can decorate them with little pink and white
hearts, sprinkles, or anything else your heart desires.
Red Velvet Cupcakes are rich chocolate cupcakes. They are called red velvet due to their distinctive rich red color. Originally, cocoa was used to be a lighter shade. What gave red velvet cupcakes their unique color was a chemical reaction of unprocessed cocoa with the acid in the buttermilk.
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened dark cocoa powder
2 oz. red food coloring (two bottles) or 4 oz. beet juice
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Oven Temp ~ 350°
Baking Time ~
Cake Pan Type ~ 12 cup Muffin Tin
Sift together the cake flour, baking powder and salt into a medium bowl. Set aside. In a smaller bowl, mix the food coloring and cocoa powder to form a thin paste without lumps. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in the eggs one at a time, then beat in vanilla and the red cocoa paste, scraping the bowl occasionally with a spatula. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then the second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
In a small deep bowl, mix the vinegar and baking soda. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake Red Velvet Cupcakes for allotted time, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down the cupcakes are not cooked enough.
Cool the Red Velvet Cupcakes in their tins on a wire rack for 10 minutes, then remove and allow to cool completely before frosting.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!