Red Velvet Cupcakes
is one of the most popular desserts sold for Valentine’s Day.
It seems that the cupcake sales for red velvet cupcakes go through the roof on this day.
So, in the name of Cupid, I will be happy to add to the red velvet cupcake obsession.
Testing different red velvet cupcake recipes was definitely fun and the kids enjoyed every last cupcake. Each of the recipes I made were o.k. but this last cupcake recipe was the one they liked the best.
Whenever a recipe is easy and turns out just the way it should it’s a keeper for me and this is the one for Valentine’s Day.
This recipe is from Cook’s Country. I liked that it came with helpful tips. This always makes me happy and it gives me a better understanding as to how, what and why.
TIP: The buttermilk and vinegar makes the cake extra tender by reacting with the baking soda. The amount of cocoa used adds a darker color than other recipes that yield a brighter red color; and, of course, the cake has more of a chocolate flavor. Use liquid food coloring* rather than gel.
Red Velvet Cupcakes
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- Pinch salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons natural cocoa powder
- 2 tablespoons red food coloring*
- 12 tablespoons ( 1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- Preheat oven to 350°F. Spray cupcake pan with non-stick cooking spray.
- In a medium bowl whisk flour, baking soda, and salt, set aside.
- Whisk together the buttermilk, vinegar, vanilla, and eggs in a large measuring cup or small bowl and set aside.
- Using a small bowl Mix the cocoa with food coloring stirring into a smooth paste-set aside.
- In a large bowl using an electric mixer beat sugar and butter until well blended. Add the eggs one at a time beating until well blended.
- Add the dry ingredients a third at a time to the large bowl with the sugar and butter mixture and alternately adding in the buttermilk mixture, blending well after each addition.
- Next add in the cocoa mixture and blend just until blended.
- Pour batter into cupcake pan filling only two-thirds full. (Yields approx. 12 to 16 cupcakes)
- Bake 15-25 minutes depending on the size of your muffin tin and your oven. Place cupcakes onto cooling racks and cool completely before frosting.
I re-made this recipe for my favorite Valentines and they loved every last crumb.
*I’m not a fan of using food coloring, especially red, but for this one special day I made an exception.