This is my first time making red velvet cupcakes (and using any kind of food coloring). I've seen a lot of different versions of red velvet cupcakes online, so I had an idea of what to expect. I thought this was the perfect time to bake these cuties, since valentine's day is coming up!
The author of the hummingbird bakery cookbook, talks about how you need to use a high quality red food coloring. Next time I will take his advise, because my cupcakes weren't as red as I thought they would be. But I do think a hint of red looks a lot better than really, really, really red cupcakes - It just seems too artificial.
The cupcakes are delicious! very fluffy with a great cream cheese frosting. No one could resist how cute they looked with the hearts on top! Now I'm in the mood for more valentine's day baking, so hopefully more will be coming up.
Red Velvet Cupcakes
Adapted From Hummingbird Bakery Cookbook
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
3 Tablespoons unsweetened cocoa powder
2 1/2 Tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
Cream Cheese Frosting
2 1/2 cup icing sugar, sifted
50g butter at room temperature (2 ounces)
125g cream cheese, cold (4 ounces)
Add the cream cheese and mix until it is incorporated. Continue beating until the frosting is light and fluffy for at least 5 minutes.
Use a spatula to layer the frosting on top of the cupcakes.