Red Velvet Cupcakes
- 1 stick unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large free-range eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 1/2 cup cocoa powder
- 2 tablespoons water
- 2 tablespoons red food coloring
Cream cheese icing:
- 3 cups powdered sugar mixture
- 1 stick butter, softened
- 4 1/2 oz cream cheese, softened
Preheat oven to 350°F. Line a 12-hole muffin tin with cupcake papers and set aside.
Sift together flour, baking powder in a bowl. Mix cocoa, water and food coloring together until you have a smooth paste.
In a mixing bowl, beat butter and sugar until creamy then stir in vanilla. Add one egg and beat for one minute then, add the second egg and beat in again for another
Add flour mixture and stir until combined. Add buttermilk, vinegar, and cocoa mixture then beat entire mixture until smooth.
Fill cupcake papers 3/4 full and bake for 13-15 minutes. Stick a butter knife into a cupcake. If it comes out clean, the cupcakes are ready. Remove and cool on a wire rack.
To make cream cheese icing, beat together the softened butter, cream cheese and powdered sugar. Completely cover the tops of the cupcakes.
Obviously, it is the color of the cake that gives these cupcakes the gorgeous name of Red Velvet. The red color can be achieved through red food coloring but you can also find recipes for red velvet cake that use beetroot to give it its distinct tint.
Don’t worry about your kids going nuts after eating these cupcakes because of all the red food coloring – you can now buy all-natural red food coloring!