It’s Secret Recipe Club reveal day again! This month I got a delicious challenge, a baking blog. Those of you who follow regularly know that I occasionally bake…but am not a big baker of sweets. Usually I do muffins or breads rather than cupcakes or cakes. So, when I first received my assignment for Betcha Can’t Eat Just One as my Secret Recipe buddy, I thought about going the easy route (for me) and recreating her bread or pizza crust. That is, until I saw Red Velvet Cupcakes. My husband and I are huge fans of red velvet cake. We almost always share one on our birthdays (they’re a day apart). But that’s usually the kind that comes out of a box. So, my arm appropriately and happily twisted, I decided to make these delicious-looking cupcakes.
Be sure to also check out the Meatless Monday Link-up today.
Red Velvet Cupcakes
- 3 1/3 cups cake flour
- 3/4 cup unsalted butter, room temp.
- 2 1/4 cups sugar
- 3 large eggs at room temp.
- 6 tablespoons red food colouring (I used natural vegetable-based coloring)
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons salt
- 1 1/2 cups buttermilk (I subbed milk with lemon juice)
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoons baking soda
Preheat oven to 350 degrees and line muffin tins (for 24 muffins) with paper liners. Cream the butter and sugar until it’s light and fluffy (or about 5 minutes) Add the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl often
In another bowl, combine the food coloring, cocoa and vanilla. Add it to the batter and mix well.
Stir the salt into the buttermilk and add it to the batter alternating with the flour. Beat after each addition until all of the ingredients are incorporated and scrape down the sides and bottom of the bowl with a spatula.
In a small bowl, mix the apple cider vinegar with the baking soda and mix it into the batter until combined.
Scoop batter into lined muffin cups about 1/2 full.
Bake for roughly 20 minutes or until cake springs back when lightly touched.
Let cool completely before frosting.
Cream Cheese Frosting
- 1 1/4 cups unsalted butter
- 8 ounces cream cheese, room temp
- 1 tablespoon vanilla extract
- 6 cups powdered sugar
Beat butter and cream cheese until smooth. Add the vanilla followed by the powdered sugar (1 cup at a time) and beat until light and fluffy.
Pipe onto cupcakes using a large star tip (or, if you’re not a regular baker, like me, cut the corner off of a zippered bag and squeeze onto the cupcake top).
Drool. These are delicious. I’m pretty proud of how they turned out, especially since I’m not prone to baking sweets. The cake itself is incredibly light and fluffy and the frosting is just delicious. They aren’t nearly as pretty as Katie’s Oh Canada Cupcakes, but the tasty is the important part, right?
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