Since early 2010, I have been trying to find a really good red velvet cupcake recipe.
I stumbled across a comparison on a blog that tested 3 or 4 of the best red velvet cupcake recipes, showing detailed pictures and descriptions of the results.
Pretty satisfied with their finished product, I decided to attempt them myself.
The results were not quite as pleasing as I had hoped.
On these ones, the colouring was totally uneven, cake was dry, and dense.
So in the months leading up to Keeker’s first birthday, I bookmarked (this was before pinterest :D) and trialed 3 or 4 more recipes.
Again, less than satisfactory results. However, I am my own worst critic.
Others had no problems whatsoever with the cupcakes :D
In the 2 years since then, I have tried a couple more red velvet recipes, all pretty disappointing.
Then, last weekend, my mom called me up. My sister is graduating with a Bachelor in Music and has her graduation recital, and she wants ME to make red velvet cupcakes for the reception after. I cringe. I be honest and tell her I haven’t found a recipe I like yet, but I’m willing to give it another go!
So, with my heart in my boots, I take one more stab in the dark. My absolute FAVOURITE vanilla cupcake is the one that was tried and tested by 50 other bakers (alas, I was not one of them, but I applied :D) from The Cupcake Project. So I thought, let’s look and see again if she has a red velvet recipe.
Low and behold, she does! But it’s not red velvet. It’s GREEN velvet. Cha-ching, budda-bing, it’s the same thing, with different colouring! I dove in head first and the results were beyond words. Except for: EXQUISITE. DELECTABLE. MORE than acceptable. Perfect.
A beautifully coloured, light and fluffy (not at ALL dense!), flavourful, melt in your mouth red velvet cupcake.
RED VELVET CUPCAKES
recipe adapted from The Cupcake Project
- 2 1/2 cups cake and pastry flour (measure INTO the cup using a spoon, then level)
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 Tablespoon cocoa powder
- 1 teaspoon salt
- 2 eggs (room temperature)
- 1 1/2 cups vegetable oil (this is what makes it light and fluffy!)
- 1 cup buttermilk (room temperature)
- 2 Tablespoons (1 ounce) food coloring (I used 1 tablespoon liquid and half a 1 ounce jar of gel food coloring – this gives a MUCH brighter red colour than liquid!)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar (most recipes call for white vinegar – but using apple cider enhances the red colouring even more AND adds an extra touch of sweetness to the cupcakes)
Combine flour, sugar, baking soda, cocoa, and salt together, mixing with a fork to sift.
Beat eggs with oil, buttermilk, food colouring, vanilla and vinegar with an electric mixer.
Add dry ingredients and mix until smooth.
Fill cupcake liners about 3/4 full. Gently tap the pan against the table to even out the tops.
Bake @ 350 degrees for 18-20 minutes, or until the tops bounce back and a toothpick inserted comes out clean.
Allow cupcakes to cool for a couple minutes in the pan, then remove to a cooling rack.
Peel back the wrapper on one and note the perfectly even colouring and baking.
Cut into it and see the moist and tender middle.
Now eat it! :0)
For the rest, when completely cooled, ice with cream cheese icing.
Cream Cheese Icing
(from Glorious Treats)
- 1/2 cup butter, just sitting at room temp for 10 minutes (still hard and cool)
- 8 oz cream cheese (straight from the fridge)
- 1 teaspoon vanilla extract
- 4 cups icing sugar
- 1-4 tablespoons cream, heavy cream or milk
Beat the butter until smooth. Add cream cheese and blend until completely combined.
Add vanilla and icing sugar on LOW (or you’ll be covered in a cloud of sugar!). Once combined, increase to medium and beat until it begins to get fluffy.
Slowly add the cream, a tablespoon at a time, until the icing is the desired consistency. Beat about 1 minute. Use immediately or refrigerate until ready.