I have never made red velvet cupcakes and I never really understood the hype of why they were so amazing. Maybe it was the cream cheese icing that is pairs with it. When I asked others what the taste of red velvet cupcakes were, they really did not have an answer. When I tried it for the first time, I seriously did not have any idea how to describe the flavors. It is basically its own distinct flavor. My mom described it as a mix between a vanilla and chocolate cupcake. That made sense. I brought them into work and everyone loved them. One of the workers came up to me and told me that she did not eat pork chops but if that cream cheese frosting was all over it, she definitely would. I would definitely take that as a compliment! 🙂
Ingredients: (makes about 24 cupcakes)
2 Cups all-purpose flour
2 1/2 Tablespoons unsweetened cocoa powder
1 Cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon distilled vinegar
1 teaspoon vanilla extract
1 1/2 Cup vegetable oil
1 Cup buttermilk
1 teaspoon red food coloring
Preheat oven to 350 degrees and line cupcake pan with liners.
In a stand mixer, blend together oil, eggs, buttermilk, vanilla, and distilled vinegar.
Sift together flour, cocoa, sugar, baking soda, and salt. Slowly add to wet ingredients.
Add food coloring and blend well.
Fill cupcake liners about 2/3 full.
Bake for 12-15 minutes until toothpick comes out clean.
Top with Cream Cheese Frosting (recipe follows). ENJOY!!
Ingredients for Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 Cup unsalted butter, room temperature
1 teaspoon vanilla
3-4 Cups powdered sugar
Cream all ingredients together. Add more powdered sugar until desired consistency. Fill piping bag and pipe frosting on cupcakes.