red velvet cupcakes
It seems people can’t resist the red velvet cupcakes’ deep red crumb with white Cream Cheese Frosting. Mix all the ingredients well so that the sponge has an even color and texture. For added color contrast, you can sprinkle some extra red velvet cake crumbs over the frosted cupcakes. To make a red velvet cake instead, double the quantities below, divide between three 8-inch cake pans and bake for 25 minutes at the same oven temperature. Frost with 2 quantities of Cream Cheese Frosting.
- 4 tablespoons unsalted butter, at room temperature
- ¾ cup sugar
- 1 egg
- 2½ tablespoons unsweetened cocoa powder
- 3 tablespoons red food coloring
- ½ teaspoon pure vanilla extract
- ½ cup buttermilk
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- 1½ teaspoons distilled white vinegar
- 1 quantity Cream Cheese Frosting
a 12-hole cupcake pan, lined with paper cases
Makes 12
Preheat the oven to 325°F.
Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg, and beat until everything is well incorporated.
In a separate bowl, mix together the cocoa, red food coloring, and vanilla to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and colored (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even batter. Turn the mixer down to low speed and add the baking soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
When the cupcakes are cold, spoon the Cream Cheese Frosting on top.