I don’t think I’ve ever actually posted my recipe for Red Velvet Cupcakes. I’m too lazy to go back and check the archives, but I don’t think it’s out there. I know I’ve made them plenty–When I get asked to make cupcakes, they are my most-often requested flavor. Which is fine–They’re fun to make, even if they use the dreaded red food coloring (No, I don’t color mine naturally, but I also don’t think that they taste horribly chemically, like other Red Velvet Cupcakes sometimes do).
On Friday, my friend Katie said goodbye to the bank, and hello to life as a homemaker/SAHM. And though she’s officially done, she is coming in today, just to help her replacement (the same person who covered while she was on maternity leave) get her bearings and all. So I decided to make cupcakes, just because it’s been awhile (and it’s been too frakking humid and hot to really bake much!). And I chose Red Velvet Cupcakes because I know most people really seem to like it–And it’s pretty popular amongst my coworkers.
I admit, I like them too, although not quite as much as other people seem to. They’re more of a novelty, I guess, than anything else.
Preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners and set aside.
In a small mixing bowl, whisk together the flour, salt, and baking soda.
In a small bowl, add the red food coloring to the 2 heaping Tbsp. of the cocoa powder. Refill the food coloring bottle with water, and add that to the mixture. Combine with a fork to make a paste, then set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed for 4 minutes, or until the butter is light and fluffy.
Add in the vanilla and the eggs, beating until combined. Add in the cocoa paste and mix, scraping down the sides of the bowl if necessary, to make sure there aren't any random white lumps in the batter.
On low speed, alternately add the flour mixture and the buttermilk, beginning and ending with the flour. Scrape the bowl once again, ensuring there are no white streaks or lumps.
Using a large (3-Tbsp.) scoop, add the batter to the prepared cupcake pans. Bake for 23-25 minutes, or until a toothpick inserted in the center of several cupcakes comes out clean. Cool the cupcakes on wire racks for 10 minutes before removing from the pans to cool completely.
To make the frosting, beat together the cream cheese and the butter until well-combined. Add in the vanilla, and half the powdered sugar. Add about 3 Tbsp. of the cream, then add the remaining powdered sugar. Beat on medium-high speed for about 3 minutes. If the frosting is too stiff, add more cream, a Tbsp. at a time, until the desired consistency is reached. Decorate as desired.