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Monday, July 18, 2011

Red Velvet Cupcakes

Usually when I'm baking I tend to veer away from the recipe... not this time. I have never made Red Velvet cake and for my first experience I wanted to follow the recipe to a T. Though they were a hit at my best friend's birthday, I already know a few ways I'll be switching in up the second time around. Recipe from


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 1 bottle (1 ounce) red food coloring, optional
  • 2-1/2 cups cake flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vinegar

  • 1-1/2 cups milk
  • 1/2 cup all-purpose flour
  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons butter flavoring

  • Directions: In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, butter flavoring and food coloring if desired. Combine flour, cocoa and baking soda. Combine buttermilk and vinegar. Add flour mixture alternately with buttermilk mixture to creamed mixture. Pour into a paper-lined cupcake tin, 3/4 full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

  • For frosting, whisk together milk and flour in a saucepan. Cook, over medium heat stirring constantly, for 5 minutes or until thick. Cover and cool. In a bowl, cream butter. Gradually add sugar; mix well. Gradually add cooled milk mixture and beat 4 minutes or until light and fluffy. Add vanilla and butter flavoring; beat well. Frost cooled cupcakes. 

Chocolate cupcakes can be found 'In The Kitchen' titled 'Moist Chocolate Cupcakes.' Frosting for the cherry topped chocolate cupcakes is the same as the red velvet frosting.

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