February 11, 2013

Elegant And Easy Red Velvet Cupcakes


An ever-popular, chocolately treat, broken down into a few simple steps.

By Amy Spiro


We don’t need a reason to devour red velvet cupcakes here at New York Family, but for families with more self-control, February 14 is a great day to indulge. Amy Spiro, the blogger behind Baking and Mistaking, breaks down this ever-popular chocolatey treat into simple steps.

Photo by Sweet Louise Bakeshop

Ingredients (makes 12 cupcakes)

For the cupcakes

  • 2/3 cup canola oil
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 tablespoons red food coloring or 1/3 teaspoon red gel food coloring dissolved in 2 tablespoons of water
  • 1/2 teaspoon vanilla
  • 1 cup plus 2 tablespoons flour
  • 2 tablespoons plus 2 teaspoons unsweetened cocoa
  • 1/2 teaspoons salt
  • 1/2 cup buttermilk
  • 2/3 teaspoon baking soda
  • 3/4 teaspoon white vinegar


Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 1/2 stick (1/4 cup) butter or margarine, softened
  • 1 1/2 cups confectioners sugar
  • 1 teaspoon vanilla


Directions
Beat the oil and sugar together until well blended. Add in the egg and beat until combined, then mix in the food coloring. Add in the vanilla. Gradually mix in half the flour, then half the buttermilk, then the remaining flour, cocoa and salt, then the remaining buttermilk.

In a small dish, mix the baking soda and vinegar together (hello, 7th grade science class), then add to the batter and beat for 10 seconds. Divide the batter evenly among paper-lined cupcake cases.  Bake at 350 F for 18 to 22 minutes, until test done.

Beat the cream cheese and butter together until well blended. Add in the sugar and beat to combine. Add in the vanilla. Refrigerate 20 to 30 minutes before using.

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