Red velvet cupcake with cream cheese frosting

I’m not the biggest fan of cakes or cupcakes.  Sweets are not my weakness (potato chips and french fries are).  But, I do love making cupcakes, because they are so much fun.  They are cakes in individual portions.  And when you use the cupcake paper, clean-up is a breeze.

I bake a cake for all my co-workers’s birthdays in my group at work.  That’s about 8 cakes to bake each year.  I started this tradition a few years ago, when I felt that the morale in our group needed a boost.  This week was one person’s birthday, so I decided to make red velvet cupcakes with cream cheese frosting for her.

Google turned up a number of recipes, but no single recipe had a 5-star rating.  So I sifted through a few, reading all the comments on the ratings, and finally decided to use the Paula Deen recipe but modified it according to comments from other people.  The cupcakes turned out pretty good.  The cake was moist, and the frosting was sinfully good. I put a bit of chocolate sprinkles on top just to add visual interest.  All my co-workers seemed to enjoy the cupcakes.

So, here’s the modified Paula Deen recipe for red velvet cupcakes with cream cheese frosting:

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoon cocoa powder
  • 1 cup vegetable oil
  • 1 1/2 cups buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1/2 pound cream cheese, softened
  • 1 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners’ sugar
     

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Frost the cupcakes with a butter knife or pipe it on with a big star tip.

 

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