I’m continuing my quest to cook & rephotograph all of the earliest recipes I posted on this blog. These red velvet cupcakes were one of the first things I baked when I moved to Arkansas, and now they remind me so much of the state. I think it’s because of the color… In North Carolina, there are many, many sports teams to root for. Professional & college. In Charlotte alone, we have an NBA team, an NFL team, a minor league baseball team and a handful of collegiate teams. In Arkansas, there is one team: The Razorbacks.
The whole time I lived in Arkansas I hated that stupid, feral pig. I hated seeing red and white EVERYWHERE. I hated hearing people “call the hogs”. Now that I’m back in an area that has an abundance of teams to pull for, I actually miss the Razorback. Pulling for just one team really brings an area together and fosters an excellent sense of community.
Before I moved to Virginia, my favorite Arkansan gave me a Razorback trivet. I think she did it partially to annoy me; so I would have something Razorback related in my home. But I love that thing. I look at it and smile, and think of the wonderful friends & memories I made there. My Arkansas friends especially loved my cupcakes. It always created a stir in the office when my cupcake courier was spotted in the break room, and I think they would have loved these… I mean, what’s not to love? The cupcake is super moist and chocolate-y, and the frosting is seriously the best frosting on the planet. Seriously.
- 3½ cups cake flour
- ½ cup unsweetened cocoa
- 1½ teaspoons salt
- 2 cups vegetable oil
- 2¼ cups granulated sugar
- 3 large eggs
- 3 tablespoons of red food coloring (I used the gel type. If you use liquid, you’ll need more.)
- 1 tablespoon of vanilla
- 1¼ cup buttermilk
- 2 teaspoons baking soda
- 2½ teaspoons white vinegar
- Preheat oven to 350 degrees.
- Line 1 cupcake pans with cupcake liners.
- Whisk cake flour, cocoa and salt in a bowl.
- Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs.
- With machine on low, slowly add red food coloring.
- Add vanilla.
- Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
- Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
- Divide batter among the cupcake pans, filling each about 2/3 full. Bake for 20-23 minutes; or until toothpick comes out clean.
- 1 stick of softened, unsalted butter
- 12 oz. of softened cream cheese
- 2 T. of vanilla extract
- 6-7 cups of powdered sugar
- Beat the cream cheese & butter together.
- Slowly add in the powdered sugar.
- Add in the vanilla extract.
- Mix until combined, scraping the sides as needed.