Red Velvet Cupcakes

When it comes to red velvet cupcakes, you either love ‘em or hate ‘em.  I’m pretty sure if you’re of the latter, you’d like them a heck of a lot better having a homemade version.  I could be wrong.  If you decide you don’t like homemade red velvet cupcakes, package them up all pretty and give to your BFF.

Magnolia’s Red Velvet Cake or Cupcakes  {via Chaos in the Kitchen}

• 3 1/2 cups cake flour
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tbsp red food coloring, for this recipe, I used 3 tbsp*
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

Directions:

1. Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper or line a 12 cupcake pan with paper liners.
2. Sift the cake flour into a bowl. Cake flour tends to clump so, do it.  I use a mesh colander. In a large bowl, beat together butter and sugar until very light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. If the mixture isn’t combining set it aside for a minute then re-whisk.  Add to the batter and beat well.
5. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are just incorporated.
6. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
7. Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.  For cupcakes bake approximately 15-20 minutes, fitting two pans in the oven at once on the top third and lower third.  Rotate the pans after 10 minutes and check for doneness with a toothpick after 15 minutes.

Cream Cheese Frosting 

• 8 oz cream cheese, cold (makes for easier piping)
• 1/2 cup butter, softened
• 3.5 – 4 cups powdered sugar, sifted
• 1 tsp vanilla extract, optional

1.  Beat cream cheese and butter until smooth and creamy.

2. Add powdered sugar and vanilla extract.  Combine until fully incorporated and smooth.  Scrape down the sides of the bowl to make sure you’ve gotten all the ingredients mixed.

3.  Transfer to a piping bag and pipe onto cupcakes.  I put the frosting into a ziplock bag, snip a small corner, and pipe. 

* Edited to add: Since last making this recipe (September 2011), I have stopped using red food coloring.  A reader posted a link to a great article about the dangers of food coloring. You can skip the food coloring and still have the same taste. You just won’t have the infamous red color of the red velvet cupcakes.