Wednesday, April 17, 2013

Red Velvet Cupcakes

I must say I get a bit jealous when I look over and see my cat, Bella, sleeping. I wish I could sleep for hours and hours like she does without a care. But I must not be fooled by that cute little kitty face for I know she is just resting up for her 1 am play time. Seeking out only the noisiest of toys to bat around the house. I mention this, because she was sleeping under the kitchen table as I started baking this afternoon.

What was I baking? Well, lets talk about that. Cupcakes, the red velvet in particular. What can be said about red velvet cupcakes? They are moist, have a subtle hint of chocolate, and pair nicely with cream cheese frosting. I think the subtle flavor is what lends itself the name velvet.

I have never made red velvet cupcakes and I am not exactly sure why. I simply could not let that continue on. I got this recipe from Martha Stewart. If anyone could teach me the ways of red velvet I knew it would be her.

  • 2 1/2 cups of cake flour (not self rising), sifted
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups sugar
  • 2 large eggs room temp
  • 1/2 teaspoon red gel food color
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar
  • 2 sticks unsalted butter
  • 1 (8 oz)  block cream cheese
  • 4 cups confectioners sugar, sifted
  • 3/4 teaspoon vanilla extract
First, I preheated the oven to 350 degrees and lined the muffin tin with paper liners.

Next, I mixed together 2 1/2 cups of sifted cake flour, 2 tablespoons of cocoa powder, and 1 teaspoon of salt by hand.

Then using a mixer on the lowest setting I added 1 1/2 cups of sugar and 1 1/2 cups of oil. I mixed this for about 2 minutes. I made sure to scrape down the bowl with every new addition. Next, I added 2 eggs. Then I added the 1/2 teaspoon of food color and 1 teaspoon of vanilla extract. I added the flour mixture in three parts and the buttermilk in two parts, alternating the two. Next, in a small bowl I mixed 1 1/2 teaspoons of baking soda and 2 teaspoons of vinegar letting it foam. Then I added the baking soda mixture to my batter and mixed it in.

I filled my muffin papers almost to the top (about 3/4 full), but made sure to leave enough room for rising.

I placed my cupcakes into the oven for 20 minutes. I rotated them after 10 minutes. After the 20 minutes were up, I made sure a tooth pick inserted into the center came out clean.

Then to the cooling rack they went until fully cooled. Well, maybe just one for a sample. Quality control, you know.

While the cupcakes cooled I got started on my frosting. I began by creaming together the 2 sticks of butter and 1 block of cream cheese.

Then I added in 3/4 teaspoon of vanilla and the 4 cups of powdered sugar and mixed until smooth and fluffy.

Then it was time to decorate. I still have quite a bit of learning left to do there, but I am pretty happy with the results on these guys though.

These cupcakes turned out great. They were super moist and I really enjoyed the hint of cocoa. The cream cheese frosting was sweet and fluffy, and stood up really well for decorating.


  1. Nice job with the frosting! That is some professional work!

    1. Thanks Shelby! I had some practice ones :)

  2. Looks delicious! Red velvet is the best.

  3. Hi, looks yammy, i like the color !!!

    1. Thanks Eniko! I am happy with how the color turned out.

  4. Your cupcakes look gorgeous, I really love the look of the cream cheese frosting!

    1. Thanks Blueberrykitchen! The cupcakes on your blog look yummy as well :)

  5. I've made this Martha Stewart recipe before but always have trouble getting it really red. I've used Wilton red gel food coloring. What red gel food color do you use to achieve the rich red color? Looks great!

    1. Thanks! I used Ateco Spectrum Gel Food Coloring. In: Super Red - Super Rouge. I hope this helps :)