Sweet Treats Saturday: Red Velvet Cupcakes

I love trying new recipes, especially a variation to some of my staples - like this Red Velvet Cupcake recipe from Brown Eyed Baker.

The main differences that I found in this recipe from other red velvets that I usually make, is the use of regular flour instead of cake flour.  But I didn't find the cupcakes lacking in lightness/fluffiness.  The recipe also made a perfect dozen, and the frosting was just enough to cover it.  So often I find recipes where I'm left with a big difference in the frosting to cupcake ratio, which can just get wasteful. Then I have to find other ways to make it match up (doing a half batch of one or the other), or just save some of the batter or frosting for a later use.


The flavor was delicious and the frosting wasn't overwhelming in flavor... in fact, it was just right!  So if you're looking for a new red velvet to taste, add this to your list!


Red Velvet Cupcakes with Cream Cheese Frosting
Recipe from Brown Eyed Baker
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Ingredients for the Cupcakes:

4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring (I used a gel, so I only needed about a teaspoon)
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar (I used a cider vinegar as it's what I had on hand and usually use for my red velvets)

Ingredients for the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

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