Recipe: Red Velvet Cupcakes

2014-06-11 04.01.18

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.

Red Velvet Cupcakes 
(Recipe adapted from the New York Times)
For the Cake

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees.
  2. Line 1 cupcake pans with cupcake liners.
  3. Whisk cake flour, cocoa and salt in a bowl.
  4. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs.
  5. With machine on low, slowly add red food coloring.
  6. Add vanilla.
  7. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
  8. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
  9. Divide batter among the cupcake pans, filling each about 2/3 full. Bake for 20-23 minutes; or until toothpick comes out clean.
For the Frosting
(Frosting adapted from this recipe.)
Ingredients:
  • 1 stick of softened, unsalted butter
  • 12 oz. of softened cream cheese
  • 2 T. of vanilla extract
  •  6-7 cups  of powdered sugar
Directions:
  1. Beat the cream cheese & butter together.
  2. Slowly add in the powdered sugar.
  3. Add in the vanilla extract.
  4. Mix until combined, scraping the sides as needed.

 

2014-06-11 03.57.10

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