Red Velvet Cupcakes

Looking for a sweet dessert recipe for Valentine’s Day? Try Red Velvet Cupcakes! This name is source of confusion for many and a secret favorite to few.  These cupcakes have a unique color but most importantly, a unique flavor.  This was my first time baking Red Velvet cupcakes, and the recipe left me wanting to enjoy each little crumb and savor each bit of frosting.  Some of you may wonder what sets Red Velvet apart from vanilla or chocolate.  Red Velvet is made with cocoa powder, buttermilk, and vinegar, thus giving it a, well, hard to describe flavor.  It is more subtle than a chocolate or vanilla, but the tangy frosting accents it seamlessly.  A light yet flavorful cupcake. Not to mention, a piped dollop of cream cheese frosting adorning a red cushion of cake is the sweetest eye candy, literally.

Red Velvet Cupcakes-Makes 24 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
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Preheat oven to 350 degrees. Mix cake flour, cocoa, and salt in a separate bowl.In a mixer, beat sugar and oil on medium-high. Beat in eggs one at a time. Mix in food color and vanilla.  On low speed, alternate adding in flour mixture and buttermilk.  Mix together the baking soda and vinegar in a separate bowl.  Then, add mixture to the batter, and mix on medium speed until combined. Pour batter into cupcake liners and bake for about 20 mintues.

Cream Cheese Frosting-Makes 4 cups

1 cup (2 sticks) unsalted butter

12 oz cream cheese

1 pound (4 cups) confectioner’s sugar, sifted

3/4 teaspoon pure vanilla extract

Let butter and cream cheese soften to room texture.  Beat together on medium high for 2-3 minutes.  When combined, decrease speed to low.  Slowly mix in sugar, then vanilla. Frost!

Cupcake recipe from

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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