My Favorite Red Velvet Cupcakes
Written by joythebaker on September 2, 2009 – 5:24 pm -
God sure does have a clever sense of humor, wouldn’t you say!?
Yes.
Here’s how I know: I’m dating a faaaaantastic man who… doesn’t know the difference between a pie and a cake… a muffin and a cupcake.
Funny, right? This has to be a joke… right?
Nope.
Ok. To be fair. It’s not that he doesn’t know the difference… it’s just that he mixes them all up all the time. Maybe it makes me a little crazy. Maybe it goes a little something like this:
Me: Simon, what do you want for your birthday?
Simon: A giant pie!
Me: A pie? You mean you don’t want a big ol’ chocolate cake?
Simon: Oh! Wait! No…. I want a cake. Wait… cakes are the big, multi-layered things with all the frosting. Yes. I want that.
Me: Cake. Not pie. Cake. Ok.
OR!
Me: Hey Simon! What do you want for breakfast?
Simon: Cupcakes!
Me: You mean muffins, right?
Simon: Ooh yea. Muffins. Yeaaaaah. They have the same shape! It’s confusing.
Me: I know.
Ok… maybe these two conversations are a bit of an exaggeration. But seriously friends… they’re not that much of an exaggeration. This happens to me, and I don’t see an end in sight. Very funny God. Luckily I have a very keen sense of humor too. Ha.
Perhaps making up for his mix-ups, Simon is one hell of a cupcake decorator. Seriously.
Now, I’d like to introduce you to my absolute favorite Red Velvet Cupcake recipe with Cinnamon Cream Cheese Frosting. Wait… muffins. No, cupcakes. No… definitely cupcakes. I know this.
Believe it or not, I haven’t always been the biggest fan of Red Velvet Cupcakes. I thought they always tasted, well… red.
This Red Velvet Cupcake recipe comes from The Hummingbird Bakery Cookbook. All of the cupcakes I’ve tried from this book so far have been a tremendous success. What makes this recipe so lovely, is the hearty but not overpowering amount of cocoa powder. It’s just enough to tint the cupcake a sultry brownish-red and to tone down the red flavor that always turns me off. Buttermilk works to make the cupcakes just the right softness and combined with Cinnamon Cream Cheese frosting… shut up… so good!
This recipe makes one dozen cupcakes. Double the recipe and you’ll have either two dozen cupcakes, or enough batter to make 2 9-inch layer cakes. Brilliant!
My Favorite Red Velvet Cupcakes
recipe from Hummingbird Bakery Cookbook
makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
2 1/2 Tablespoons unsweetened cocoa powder
3 Tablespoons red food coloring (I using a dash less)
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
Cinnamon Cream Cheese Frosting
adapted from Hummingbird Bakery Cookbook
double recipe to frost a 2 layer 9-inch cake
2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold (I used room temperature)
scant 1/4 teaspoon ground cinnamon
Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
Do not over-beat as the frosting can quickly become runny.
Posted in Chocolate, Cupcakes, In the Kitchen, Recipes | 134 Comments »
Made these today… so good! But I added a bit more cinnamon and a tiny splash of vanilla to the frosting. The matching of the red velvet and the slightly tangy, sweet frosting was PERFECT.
I know what you mean about the fantastic man syndrome. Mine tries so hard to act super interested when I think of a new recipe to try or when I try to explain the nuances of Wilton vs. Everything else…
At least he eats it well “THIS IS THE BEST CUPCAKE I’VE EVER HAD!”
Thanks, dear.
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I am wondering if it is absolutely necessary to have red food dye in a red velvet cupcake. My understanding is that traditionally it didn’t have red food dye and it was the whole chemical reaction of cocoa and ingredients that made it sort of red…but if I leave it out, will it hurt the flavor?
[...] some inspiration for various cupcake batters? Check out Joy the Baker’s red velvet, Annie’s Eats’ “Twilight” white, and Playing House’s [...]
[...] Wednesday, December 30th, 2009 | Author: sarcozona I had a fantastic birthday. I made red velvet cupcakes and someone brought a chocolate-pomegranate cheesecake that was unbelievably good (I ate the [...]
I made these last night – and they are fabulous. I did leave out the red dye – just added a bit of water to make the paste and it worked out great. Of course, they weren’t the pretty red color – but they tasted just as yummy! Thanks for the recipe!
Joy, these cupcakes look more than delicious. I MUST make these ASAP! Buuuuut, what is the difference between distilled white vinegar and regular white vinegar?
Thanks a lot!
I think my guy and I are going to try our hand at these for Valentine’s day – we’re going to try using beet juice instead of red food coloring though…Think it’ll work? Also, can cider vinegar be used instead of white vinegar?
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I made these for a V-day party and they were a big hit! I love that the frosting isn’t overly sweet.
Do I have to change the baking temp or the time if I want to make red velvet cakes?
Firstly, would just like to say that I’m a newbie to your blog!
I haven’t tried any recipes yet, and I’ve decided that these red velvet cupcakes will be my first!!!
Just one quick question, is 325F for a fan-forced oven??
I’m just super paranoid about overbaking cakes. The worst thing is a dry cake!!!!
THanks so much!!
Hi Joy,
First I have to say ‘U are so tallented!’ I wish Ive a sister like you. I am a Sri Lankan living in Singapore. I’m so in love with your blog there arent a single day that I want go through the yummy stuff you make. It makes me hungry!!! Oh yes soooooo hungry but ate the same time so happy.
Well now I Get down to business. I made your red velvet cupcakesaccording to your recipe. Bur there was somthing wrong in it!! It was so dry and it had big holes in it. But the colour was amazing.It wast sweet much but Im ok with that. Please advise me what went wrong????? coz I really want to make a yummy red velvet cake. Coz my son 21/2 years loves spiderman. I want to make web cup cakes.Pls help me!!