red velvet cupcakes
follow this recipe for 20 scrumptious red velvet cupcakes.


1. Preheat your oven to 350 degrees and line two standard size cupcake pans with paper baking cups. You could also grease the pans, but liners are much easier, and many stores have cute v-day themed ones.

2. Sift together 3 1/4 cups of all-purpose flour and 1 teaspoon salt in a bowl separate from your mixer. You will need this ready for later.

3. In the bowl you plan to use for the overall mixing, either with a handheld mixer or KitchenAid type contraption, cream together 12 tablespoons of warm butter and 1 3/4 cups sugar. The butter can not be melted, but it should also not be taken directly out of the fridge. Mix the ingredients together for approximately 3 minutes.

4. Add one large egg to the mixture. Stir. Add another large egg. Stir.

5. In another small bowl, whisk together 4 tablespoons red food coloring, 1 teaspoon vanilla extract, and 2 1/2 tablespoons cocoa powder. Add to the mixer bowl and blend slowly so that it is evenly dispersed.

6. Find wherever you placed the bowl of flour. Stir in a third of that mixture and then add 1/2 cup milk and stir again. Repeat the process two more times. The flour mixture should be gone, and you should have used 1 1/2 cups of milk. Whole milk is best but not necessary.

7. In another small bowl, mix together 1 1/2 teaspoons baking soda and 1 1/2 teaspoons apple cider vinegar. The mixture should start to fizz. You need to mix this into the rest of the ingredients immediately. When I made these cupcakes, I didn't have any apple cider vinegar, so I used 1 teaspoon of red wine vinegar. They tasted just as lovely.

8. Scoop the mixture into the lined cupcake pan so that each is about 2/3 full. For me, this equaled 20 cupcakes. Bake for 20 minutes.

9. To check if your cupcakes are done, stick a clean toothpick into the center of the cupcake. It should come out without any batter on it. If the toothpick is clean, then they are done!

10. Mix together 4 tablespoons warm butter, 4 cups confectioner's sugar, 1/2 teaspoon vanilla extract, and 6 oz cream cheese on high for at least two minutes to make a very yummy batch of cream cheese frosting. Frost when the cupcakes are cool.


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