Every baker needs a great red velvet recipe in their arsenal. This is mine. I have tried at least 5 different red velvet recipes, but none of them can compare to this one. It is ridiculously moist (read: lots of oil, but hey, it’s called a treat for a reason) and has the perfect hint of chocolate. Combo it with rich cream cheese frosting and you have yourself a fine little cupcake.
I made these cupcakes in a mini version because there is an overwhelming amount of baked goods around right now. I wanted people to be able to have a little nibble of red velvet instead of committing to an entire cupcake or piece of cake. If you want to make a full size cupcake, just up the baking time to about 18 minutes. You should get 12-15 cupcakes from this recipe.
Just a note: This is my last Christmas treat post, so stay tuned next week for some non-sugary recipes! I have a great one to share with you guys on Monday
Mini Red Velvet Cupcakes (makes 48 mini cupcakes)
1 1/4 cup flour
1 cup sugar
1/2 Tbs cocoa
1/2 tsp salt
1/2 tsp baking soda
3/4 cups oil
1/2 cup buttermilk
1/2 Tbs vinegar
1/2 tsp vanilla
2 Tbs (1 oz) red food coloring
Preheat oven to 350F. Line 2 24-capacity mini muffin pans with cupcake liners.
In a medium bowl, whisk together flour, sugar, cocoa, salt and baking soda.
In a large bowl, whisk together egg, oil, buttermilk, vinegar, vanilla and red food coloring. Slowly add in dry ingredients and whisk until just incorporated. Fill liners about half full. Bake cupcakes for approximately 9 minutes, or until they have just set. Let cool in pans for 10 minutes before moving them to a drying rack to cool completely.
Cream Cheese Frosting
5 Tbs butter, softened
8 oz cream cheese
2 1/2 cups powdered sugar, sifted
2 tsp vanilla
In a medium bowl, cream together the butter and cream cheese until combined and creamy. Slowly add in powdered sugar and continue to mix until the frosting is smooth. Stir in vanilla. Pipe cooled cupcakes as desired. For these, I used a plain, round tip.