Absolutely, hands down, my favorite recipe of all time. They are just as fun to make as they are to eat. The mixing of the food coloring and cocoa and then creating fizz of vinegar and baking soda is enough to make any baker feel like a mad scientist!
I made these for a dinner with family friends and brought some to my ever-eager taste testers next door and everyone gave stellar reviews. Ironically a few days later, the little girl I was babysitting wanted to bake cupcakes. When I asked her what her favorite flavor was she immediately shouted "Red Velvet with Cream Cheese Icing!" and so we made them again, although they were a bit more difficult to make with the help of a six year old!
Before we begin... some tips!
R.I.P. Red Food Coloring
-Don't be afraid of the amount of food coloring! To get the deep color you will need to use all of it.
-Take care not to over mix the batter, because this recipe yields only 12 cupcakes, it is quite easy to do so!
-Bring all ingredients to room temperature for better incorporation and an even rise. Don't microwave butter but cut it into smaller pieces if you don't have the time to let it warm.
-Patience is a virtue... its hard, but so worth it. Let the cupcakes cool completely (at least 15-20 minutes) before frosting them
-Store in the refrigerator for safety (cream cheese) and to help the cupcake and icing keep their shape
Ingredients:
1 1/4 cup sifted cake flour - measure after sifting for accuracy
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp cocoa powder (I used natural but dutch process will work fine too)
1- 1 oz bottle red food coloring (or 1/2 tsp gel)
1/4 cup (1/2 stick) unsalted butter- softened
3/4 cup sugar
1 egg at room temperature (if you don't have enough time, putting the egg in a bowl of lukewarm water for about 5-10 minutes will do the trick!)
1/2 tsp vanilla extract
1/2 cup buttermilk at room temperature
1/2 tsp white vinegar
1/2 tsp baking soda
Directions:
Preheat: 350° and line 12 muffin tins with cupcake liners.
In a small bowl, sift together the flour, baking powder, and salt.
In a separate small bowl, mix the food coloring and cocoa until completely incorporated and lump-free.
In a stand mixer (or larger bowl with hand mixer), cream the butter and sugar at a moderate speed until light and fluffy- about 2 1/2 to 3 minutes.
Beat in the egg, followed by vanilla and red cocoa mixture.
At a low speed, add a third of the flour mixture, followed by half of the buttermilk, then another third of the flour, the other half of the milk and finally the rest of the flour. Increase speed to incorporate completely. Make sure you are scraping down the bowl often!
In a separate small bowl, mix the vinegar and baking soda. Fold the solution into the batter with a wooden spoon or spatula- not mixer.
Fill the muffin tins about 3/4 of the way full. I scooped the batter into a larger cookie portioner and put about a scoop and a half in each.
Bake for 20 minutes, rotating pan halfway through.
Remove from oven and allow to cool in tins for about 5 minutes. Remove to cooling rack until completely cool.
Cream Cheese Frosting
1/2 cup unsalted butter, softened
6 oz cream cheese, softened
1 tsp vanilla extract
2 cups confectioners sugar
Cream the butter and cream cheese on a moderate speed for about three minutes. Mix in vanilla then, on a low speed, the sugar. Beat to desired consistency.
If you want to go the fancy route, scoop the icing into a pastry bag and pipe onto the cupcakes. If not, simply spread the icing on the cupcakes with an inverted or rubber spatula.
Optional: Red and clear sugar sprinkles for garnishing.
To.Die.For.
I know you will love them!
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