red velvet cupcakes
Three cheers for that red-40!
Seriously, to this day I don’t know why red velvet cake has such an irresistible flavor, and because the ingredients are pretty standard aside from the copious red food dye, I have to attribute its addictive quality to the hue.
Red velvet was the first cheesecake flavor I tried at Cheesecake Factory, and since then, I will always seek it out when choosing a dessert if its an option. My Classic Red Velvet Cake was one of the most enjoyable projects and I had to replicate the formula in cupcake form for the holidays.
The scarlet cupcakes are just too adorable, aren’t they? A tray on your holiday table will please both the tastebuds and the eyes, especially with those little rosemary sprigs atop to garnish. Easy to make ahead – unfrosted cupcakes will last a few extra days in the fridge if you need to portion your time wisely! – and fun to decorate. They were a huge hit among my coworkers and I’m betting they will be with your folks, too.
Big Red
Red 40 kinda sounds like a football play, doesn’t it? Red 40, blue 42, hut!
Anywho, let’s start with the wet ingredients. All should be at room temp, so if they are, you’re good to go. Cream butter and oil with sugar until combined (it will not floof up like butter and sugar alone would, but it should be mixed well), then whip in three eggs, one at a time, until incorporated. Add vanilla, apple cider vinegar, and Greek yogurt, then lots of that dye. Start with 1 tablespoon and work up from there. Some dyes are stronger than others, particularly gel, so you may not need as much or you may need more than what is written in the card.
Dry ingredients: flour, baking soda, cocoa powder, and salt. With the mixer running, stream in the buttermilk. Your batter should be a vivid red hue; if it looks more pink, add more dye.
Line two 12-slot cupcake tins with parchment cups. Scoop the batter into each, about 2/3 of the way to the top. I’ve found the easiest method is with a partially full ice cream scoop.
Bake at 350 degrees for 30-35 minutes until the centers set up and an inserted toothpick is not gloppy and weird. Cool the cupcakes in the tin for a bit, then move them to a wire rack to cool completely.
Jack Frost(ing) Nipping At Your Nose
To decorate these puppies, use my favorite cream cheese buttercream. There’s nothing to it, really, and is necessary for a quality red velvet experience.
Little note: if you baking the cupcakes ahead but don’t plan to frost them the same day, make sure they’re fully cooled before sealing up and popping them in the fridge for a couple days. Obviously, decorated cupcakes will also last a couple days, but storing them ungarnished prolongs the life span a teensy bit if you’re really trying to bust a bunch of shit out ahead. More power to you.
When you are ready, here’s how it’s done. Beat together butter, cold cream cheese, and vanilla, then measure in 4 cups of powdered sugar and whip to combine. If the texture is looking good, crank up the speed and beat intensely for a couple minutes until light and airy and silky. If more powdered sugar is needed, add 1/4 cup at a time to reach the desired texture.
If I’m being honest, I don’t know what piping tip I used. My shit is spread everywhere and any label is long gone, so I typically grab something, try a couple swirls, and if I’m happy then I’m good to go. There’s room for play here, fellas.
Decorate each cupcake on your own whim, fancily or simply. Find a pretty tray and set the cupcakes out for all to enjoy. Or, carefully store in the fridge for a couple days. I usually buy those big aluminum cake trays with the plastic lids to store cupcakes, so they’re cute little frosting hats aren’t squished.
Tip: for awhile I was enjoying half a cupcake with a scoop of ice cream for an afternoon treat. Would recommend!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cup o cake:
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red velvet cupcakes
Ingredients
- 1 stick butter, softened
- 1/2 cup vegetable oil
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp apple cider vinegar
- 2 tbsp red food dye
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 2 1/2 cups all purpose flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 cup buttermilk, at room temperature
cream cheese frosting
- 8 oz cream cheese, cold
- 1 stick butter, softened
- 1 tbsp vanilla extract
- 4 – 4 1/2 cups powdered sugar
- 1-2 tbsp heavy cream, to thin as needed
Instructions
- Preheat oven to 350 degrees. Line two 12-slot cupcake pans with parchment liners.
- In a large bowl, beat the butter and sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla, vinegar, dye, and Greek yogurt. Add the flour, cocoa powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk, mixing until just combined. Do not overmix.
- Using an ice cream scoop or cup measure, divide the batter evenly among the cupcake slots, filling 2/3 of the way to the top. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack. Cool completely.
- When the cupcakes are cooled, make the frosting. In a bowl, whip the cream cheese, butter, and vanilla on low speed until combined. Add in 4 cups of powdered sugar and mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, pour in more sugar 1/4 cup at a time until the frosting is soft and spreadable.
- Attach desired tip to an icing back. Pipe a good heap of frosting atop each cupcake, swirling and curling and all that shits as you please.
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