Recipe

Red Velvet Cupcakes Recipe

Add Step-by-Step Photos	Bitsyskitchen / All my dishes 4 months, 2 weeks ago This recipe for red velvet cake is sooo good. It's light and moist. I made mine into cupcakes and got about 32 and baked about 18 minutes. I also substituted cake flour for the all purpose flour. If you use cake flour adjust accordingly...1 cup all ... More Cook:25m Servings:12	Bitsyskitch
	chocolate red velvet cream cheese frosting cakes cupcakes

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laynie

zena824

Ingredients

Cake:

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

Pinch salt

1 cup buttermilk

1 tablespoon white vinegar

1 teaspoon vanilla extract

2 large eggs

2 tablespoons natural cocoa powder

2 tablespoons red food coloring

12 tablespoons unsalted butter , softened

1 1/2 cups granulated sugar

Frosting:

16 tablespoons unsalted butter , softened

4 cups confectioners' sugar

16 ounces cream cheese , cut into 8 pieces, softened

1 1/2 teaspoons vanilla extract

Pinch salt

Directions

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.

With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir.

Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.

For the frosting: With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.

When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.

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Comments

zena824 4 months, 2 weeks ago said:
I love Red Velvet Cake or Cupcakes....wonderful post!!!!

bitsyskitchen 4 months, 2 weeks ago said:
Thanks. These were really good if I do say so myself : ) Got a lot of compliments on the texture. very tender and moist...

jett2whit 4 months, 2 weeks ago said:
My favorite!! A little bite of heaven...yummmmy
Thanks for posting - Jett

henrie 4 months, 2 weeks ago said:
Will definately try these, love moist cakes or cupcakes. Great post.

ambauer 4 months, 2 weeks ago said:
This looks like a great recipe! Thanks for posting it, I've been looking for a good red velvet cake recipe for a while. I love your original picture too!

bitsyskitchen 4 months, 1 week ago said:
Thanks guys for the comments. These cupcakes really do melt in your mouth. People at work asked for the recipe but I wouldnt share. I told them they would have to buy some..lol

laynie 1 week, 2 days ago said:
Thank you for shering all your recipes are very good :)

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