Let’s start this blog out right with an amazing cupcake recipe! If you don’t know what Red Velvets are, then you probably haven’t experienced life yet.
This specific recipe comes from Martha Stuart’s website, however I took the initiative to modify this a bit using my experience with a variety of different cupcake recipes. My input are in parenthesis and italics just to help you out (:
- 2 1/2 cups sifted cake flour (not self- rising)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil (I used 1/2 cup unsalted butter, softened instead)
- 2 eggs, room temperature
- 1/2 teaspoon red gel-paste food color (Gel paste food coloring is a lot more concentrated than regular food coloring. I prefer using the gel rather than liquid because you don’t have to use as much. But if you don’t have the gel you can use 2 oz of liquid dye.)
- 1 teaspoon pure vanilla extract (Using imitation vanilla is harmless for this recipe and it is a lot cheaper!)
- 1 cup buttermilk (You can also make your own buttermilk! Mix together 1 Cup milk and 1 TBSP Vinegar OR 1 TBSP Lemon Juice)
- 1 1/2 teaspoons baking soda
- (To create a more light a fluffy cupcake I added a heaping 1 Teaspoon of Baking Powder)
- 2 teaspoons distilled white vinegar (I used only 1 teaspoon of distilled white vinegar)
Now here are the directions to making these wonderful creations:
1. Preheat oven to 350 degrees. Line your cupcake pans with cupcake liners.
2. Mix really well the cake flour, baking powder, and salt in a bowl and set it aside for later. Sifting these together will make sure that they are all mixed very well. In another bowl, mix the food coloring and cocoa powder until it forms a paste making sure there aren’t any lumps.
3. In a large bowl beat butter and sugar together until it is light and fluffy, this will take around 3 to 4 minutes. Mix in the eggs, then vanilla and the paste you made earlier. Then you want to add in your flour mixture, however do this slowly and as your mix it in, add the buttermilk slowly as well to make sure everything is really mixed together.
4. In a small bowl, mix together the vinegar and baking soda. Add this mixture to the cake batter and mix together well. Fill in the cupcake liners up to 3/4 of the way. Put it in the oven for about 20 minutes (You can tell if they are fully cooked when you stick a toothpick down the center and it comes out completely clean).
5. Cool for about 10 minutes, frost and enjoy your delicious creations!
My favorite recipe for Cream Cheese frosting:
- 4 ounces cream cheese
- 1/4 teaspoon pure vanilla extract
- 1/4 cup powdered sugar
- 1/3 cup heavy whipping cream
1. Whip the heavy cream until it turns into whipped cream. This will take about a couple minutes.
2. In a separate bowl, mix the cream cheese, vanilla extract and sugar until smooth
3. Fold the cream cheese mixture into the whipped cream.
If you follow all the instructions above then in a few moments you could be devouring the most heavenly cupcakes that will most definitely ruin your diet! Enjoy! (: