How to make it

  • Preheat oven to 350 degrees.
  • Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
  • To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
  • In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  • In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
  • In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  • Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
  • Frosting: In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
  • Add the vanilla and beat well.
  • Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
  • Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
  • When the cake has cooled, spread the frosting liberally on the cupcakes.
  • Makes 36 cupcakes.

Reviews & Comments 8

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  • Glh04 6 years ago
    If you read the recipe it says to alternate the flour with the buttermilk in three parts
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  • ChrisRocs44 6 years ago
    Please specify which sugar to use. Powdered or granulated?
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  • cookiemonster88 6 years ago
    Nowhere in this recipe does it say when to add the flour. Totally screwed up my cupcakes. Might want to fix that.
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  • KristiPort80 8 years ago
    How could you make this into a whole cake?
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  • flyfrog88 9 years ago
    i wanted a easy to understand receipe , and baked my cupcakes tonight using your recipe absaloutly LOVE IT thanks so much for your post :)
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    " It was excellent "
    spicey1 ate it and said...
    I was searching for a red velvet recipe and stumbled upon this one. "Religious experience" might even be an understatement! Def not your grocery store fodder!

    I brought them to work and was attacked by several people insisting I go into business and sell them- they were the BEST they had ever eaten!

    I still get frequent requests for this recipe. It's old school baking- does take some time. I did not use all 6 T. of red food coloring- I found 3 to be adequate.

    I have made these often and they always come out great- HIIIIII 5 on this recipe SJ!!! Thank you!
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  • annieamie 12 years ago
    This recipe sounds wonderful! Thank you for posting it!
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  • jeffsgirl 12 years ago
    I have 2 Magnolia Bakery Cookbooks.There are some wonderful recipes in there. You should check them out.
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