I first made this Red Velvet cupcake recipe for a wedding cake tasting for a friend. The cake was wonderful, however, I have made some tweaks and additions that I think really make these cupcakes superb. The addition of extra chocolate emboldens the cupcakes’ flavors and leaves the final product a gorgeous, deep red that is as luxurious as its’ name. I advocate adjusting your recipes to your own tastes. Feel free to add more or less of the flavoring, adjust the amount of red dye you use. Adding just half an ounce of the dye will brighten your cupcakes in an instant for any festive occasion! If you prefer something even more decadent a filling can always be made for the center of each cupcake. Chocolate ganache, Bavarian cream, or even the cream cheese filling make a decadent center that amp up this recipe. Just use a 10 inch feather weight piping bag with tip 230, and you have utterly sublime cupcakes that will enthrall any crowd.
The Cream Cheese frosting is the perfect compliment to your Red Velvet cupcakes. The perfect combination of cream cheese and sugar gives this frosting a subtle and elegant flavor that enhances the flavors of the cupcake.
Makes 10-12 Cupcakes
3 ½ tsps cocoa powder
½ ounce red food dye
½ cup butter (1 stick)
1 cup sugar
1 ¼ cups cake flour
½ tsp salt
½ cup buttermilk
¼ tsp baking soda
1 tsp vinegar
1 tsp vanilla (or any flavor of your choice)
Mix the cocoa powder and red food dye together using a metal whisk until completely blended and smooth. Set aside. In a stand mixer beat the egg. Add the butter and sugar and mix until light and creamy (speed 5). Combine the red dye mixture to the eggs and sugar; mix well (speed 3). Sift together dry ingredients and add to mixture alternating with the buttermilk (always start and end with the dry ingredients). Combine the baking soda and vinegar; add to the mixture. Once combined add the vanilla (or alternate flavoring).
Bake at 350 degrees for 18-20 minutes.
Cream Cheese Frosting
8 ounces cream cheese frosting
½ cup butter (1 stick)
1 tsp vanilla
1 box confectioner’s sugar (1 pound)
Cream together the cream cheese and butter until light and fluffy. Add the vanilla. Slowly add the sugar mixing the entire time (start at speed 1 so as not to engulf yourself in a cloud of sugar). If the mixture appears too thick add water or milk one tablespoon at a time. The frosting is perfect when it looks elegant and satiny.