Something Red and Something Delicious

These red velvet cupcakes are very soft and moist.   I could not get the cupcakes out of the cupcake pan without squishing them because they were very soft.    I did not use my normal  creamcheese buttercream, instead I used this new buttercream recipe that I wanted to try.   It came out really delicious. Red Velvet is really a chocolate cake with red color, but the acidity in buttermilk brings the red color vibrant and makes the cake very moist.

Here is the recipe, it makes a dozen cupcakes.

  • 1 1/4 cups cake flour (sifted), if you don’t have cake flour, use all-purpose-flour but reduce it to 1 cup.
  • 1 tablespoon Dutch-processed Cocoa Powder, sifted
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk (I used 1/2 cup minus 1.5 teaspoons of milk and add 1.5 teaspoons of vinegar)
  • 1 tablespoon red food coloring
  • 1/2 tablespoon distilled white vinegar
  • 1/2 teaspoon vanilla extract
  • 4 oz (1 stick) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  1. Heat oven to 350 degrees.
  2. Whisk together flour, baking powder, and salt in a bowl.   Set aside.
  3. Whisk together buttermilk, food coloring, vinegar, vanilla in a bowl, set aside.
  4. In the bowl of stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
  5. add egg and beat well
  6. Turn the mixer to low speed, alternately add dry ingredients in 3 batches and wet in 2 batches.  Increase speed to high at end.
  7. Scoop out the batter into cupcake pan lined with cupcake liner.
  8. Bake about 15 minutes and cool them in the pan.
  9. Frost the cupcakes with your favorite frosting and enjoy.

 

 

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