It starts with a craving... a need to bake ... last week it was apple pie and this week the irresistible red velvet cupcake!
What is it about this cake that everyone seems to love? The childhood memory? The beautiful contrast of red and white? The rich buttermilk in the batter? The luscious icing?
all of the above friends all of the above!
red velvet cupcakes by ann west
2 1/4 cup sifted cake flour
4 tbls unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup sour cream
2 tbls red food coloring
1 tsp distilled vinegar
2 tsp vanilla
1 1/2 cup sugar
1 1/2 stick unsalted butter - room temp
2 large eggs
Preheat the oven to 350 degrees. Line your cupcake liners and set aside. Sift the dry ingredients together. Whisk buttermilk, food coloring, vinegar, and vanilla together. With a stand mixer - cream butter with sugar. (let this go awhile and your cupcakes will have fewer holes) Add the eggs one at a time - make sure to scrape the batter down off the sides of your bowl. Beat in the dry ingredients and alternate with the liquid ingredients. Divide the batter into the cups. I would fill a little shy of 3/4 full. Bake for 18 minutes and let cool.
Ice with cream cheese or a whipped cream icing. Here is a cream cheese recipe for you!
1 1/2 packages 8oz cream cheese
1 1/2 sticks butter
1 tbls vanilla