Red Velvet Cupcakes

First of all, this is not my recipe. I got it from one of my absolute favorite cupcakery’s (..it’s a word), Georgetown Cupcake. When I saw that their most popular flavor’s recipe was posted online, I had to try it myself. Avery’s birthday was on Monday, so I made them Sunday afternoon, and they were almost completely gone before Monday morning came around. These are freaking good. Unfortunately, I realized that I didn’t have 4 tablespoons of red dye in my possession, so 20% not looking for any more and 80% too lazy to go back to Ralph’s, I decided that mine would be “pink-camo” cupcakes…so suck it. Me trying to be resourceful always turns out to be hilarious. Without further ado…

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Make the cupcakes

Ingredients:

  • 12 tablespoons unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 2 1/2 tablespoons cocoa powder, sifted
  • 4 tablespoons no-taste red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 1/4 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons apple cider vinegar
  1. Preheat the oven to 350ºF.
  2. Line 2 standard cupcake pans with paper baking cups.In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar at medium speed for 3-5 minutes or until light and fluffy. Lower speed and add eggs, one at a time, mixing slowly after each addition. In a small bowl, whisk together cocoa powder, red food coloring, and vanilla. On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated. In a small bowl, combine salt and milk. On a low speed, alternate between adding a third of the flour, followed by a third of the milk, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed. In a small bowl, quickly stir baking soda and apple cider vinegar together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.
  3. Using a standard-size, spring-release ice cream scooper, scoop batter into the lined cupcake pans so each well is 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

Make the frosting:

  • 6 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon pure vanilla extract
  • 4 cups confectioners’ sugar, sifted

In the bowl of a stand mixer fitted with a paddle attachment; beat cream cheese and butter on medium to high speed until light and fluffy. Beat in vanilla extract. On a low speed, slowly mix in confectioners’ sugar until well combined. Then beat on a high speed for at least 2 minutes to ensure a light and fluffy frosting.

Enjoy! <3, B

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