Cupcake season has begun and while this year, the season of sharing isn’t in full swing, it IS still nice to be able to bake without the overbearing heat of summer though. Today, I’m making an oldie but a goodie. Red Velvet Cupcakes. Would you believe that I had never had red velvet anything until AFTER I had my twins? Amazing, right? Anyhoo.
It’s time for Houseful Of Cupcakes! After success with Houseful of Cookies and Houseful Of Soups, we figured we’d make it spring themed and bring you Houseful Of Cupcakes! Who doesn’t love a good cupcake? Unfortunately, this year, our entire planet is suffering from a pandemic, and the baking has slowed down tremendously from the start of stay at home practices. So we only have six cupcakes for you this go-round. A small enough list for you to bake one every day of the week, with your favorite coming around twice.
Red Velvet first came to my attention during my viewing of Steel Magnolias. Do you remember the armadillo cake? It’s probably the reason why I never ventured to try the southern staple. However, after speaking to a dear friend in Birmingham, I figured I had to try my hand at it, and BOOM. I was hooked. If I’m being honest though, it’s really about the cream cheese frosting. The cupcake is a perfect conduit for it.
The only thing that would present a problem for anyone wanting to make these on a whim would be the use of red food coloring. I actually prefer the gel for a richer red, but you can use the liquid food coloring if you like.
I started making these cupcakes after an aunt shared the recipe with me, and they have gone on to have a reputation of their own. I baked them to raise money for my trip to Malawi in 2015 and they are often requested by friends for birthdays. I don’t make them as often as I used to, but with life going the way that it has been, I figured there was no time like the present. So, without further ado…
Red Velvet Cupcakes
These super moist cupcakes are perfect when you want to have a southern style dessert.
- 1 1/2 cup granulated sugar
- 1 tbsp distilled white vinegar
- 2 cups of corn oil
- 2 large eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- Cream Cheese Icing
- 8 oz unsalted butter
- 16 oz full fat cream cheese
- 16 oz powdered sugar, sifted
- 1 tsp pure vanilla extract
- Preheat oven to 325 degrees Farenheit
- Cream sugar, oil and eggs together until light and fluffy
- Add vinegar and food coloring
- Add vanilla extract to buttermilk and stir
- Sift dry ingredients together and then add to creamed mixture. Alternating with the buttermilk/vanilla
- Pour quarter cup measurements into cupcake liners and place on the middle rack of the oven and bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from oven and let cool on baking rack.
Cream Cheese Icing
1. Cream butter until light and fluffy. The butter should almost turn white - about 2 minutes
2. Add cream cheese to butter and whip until fluffy - about 1 minute
3. Add powdered sugar in its entirety and mix on low until sugar is incorporated, then whip together fully, about 2 minutes.
4. Add the vanilla extract and mix until combined fully.
5. Spoon icing into decorating bag, and using your favorite tip, ice cupcakes to your liking.
Do not use Dutch Processed Cocoa, otherwise your cupcakes will fall flat.
Vinegar is used to cut the bitterness of the red food coloring. Do NOT skip this step.
You can pull back on the corn oil by half a cup if you desire. The cupcakes will still be moist, but not nearly as decadent
As usual, we have a couple of great recipes to share with you for our cupcake hop. Go and check my friends out and leave them some blog love. These days, we have a bit more time to do that now, don’t we? Stay tuned for our summer blog hop – Houseful of Pasta…Salads. Perfect for all of the barbecues we’ll be planning to celebrate the end of social distancing.
Houseful Of Cupcakes Participants
Houseful of Nicholes – Red Velvet Cupcakes
How Was Your Day – Elegant Champagne Cupcakes
In the Kids Kitchen – Narwhal Cupcakes
Kiss My Tulle – Doctored Up Cake Mix Chocolate Cupcakes with Strawberry Buttercream Frosting
Someday I’ll Learn – Coffee Cupcakes
Sugar Spice and Glitter – White Chocolate Cupcakes