Saturday, March 3, 2012

Red Velvet Cuppiecakes

Red Velvet Cuppiecakes
  • 2 1/2 cups cake flour (minus 2 Tablespoons)
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 Tablespoons cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring (1 ounce)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon pure vanilla extract
  • Cream Cheese Frosting, recipe follows


Preheat the oven to 325 degrees F.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Increase the temperature to 350 degrees.
Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 20 minutes.
Let cool onto a cooling rack.  Let cool completely.
Frost and garnish with pecans. 

Cream Cheese Frosting:

  • 8 oz.  cream cheese, softened
  • 4 cups sifted confectioners' sugar
  • 2 sticks unsalted butter (1 cup), softened
  • 1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Bring 1 cup buttermilk and 2 eggs to room temperature.
Preheat the oven to 325 degrees.
Measure out all dry ingredients. 
Sift. I highly recommend using a sifter.  If you don't have a sifter, you can use a wire wisk or fork and mix for at least 5 minutes to make sure your ingredients are well incorporated.
Mix well again.
Helpful Tip:  I always wrap a bowl with a plastic grocery bag and use it as my "garbage bowl".   I keep the bowl on the counter for easy access and clean up.
Mix all wet ingredients and add dry flour mixture.
Use a 1/4 measuring spoon to start filling your cupcake pan.
You can also use an ice cream scoop.
Pop the pan into the oven.
Check on your cupcakes after 18 to 20 minutes.
Check on your cupcakes after 18 to 20 minutes.
Clean fork means happy cupcakes.

Gather the vanilla, powdered sugar, cream cheese and butter.  Bring the cream cheese and butter to room temperature.
With a paddle attachment, cream the cream cheese and butter until smooth.  Add vanilla.

Switch to a wire whisk and incorporate the powdered sugar until smooth.

Frost your cuppiecakes!

Happy Baking. 


1 comment:

  1. Yummy cupcakes!My sister have a little baby she likes cupcakes!Next Month We have organized a party on her birthday.We keep a Cupcake theme to make her birthday so sweet and memorable!Had a great time.