Happy Valentine’s Day everyone!
I don’t think it would be a holiday at my house unless there were some sort of cupcake to celebrate with. Not only is it Valentine’s Day here at our house, but it is also our youngest daughter’s 1/2 birthday (I don’t normally celebrate 1/2 birthday’s but her’s falls on a fun holiday and she is 18 months old today, which is one of the most special of the 1/2 birthday’s)!
I have had my heart set on red velvet cupcakes for quite awhile, but I wanted to wait and try them for Valentine’s Day. The color of the cake in this recipe is fantastic! Red is my favorite color and I just love how bright these cupcakes turned out. Not only do they look beautiful, but they taste amazing. The cake is moist and has a wonderful flavor that is complemented perfectly by the cream cheese frosting. This is the perfect cupcake to celebrate any holiday, but especially this Hallmark card one. It is not to late to make these for your special someone. Enjoy!Printer Friendly Version
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, softened
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar
Cream Cheese Frosting:
8 ounces cream cheese, softened
5 tablespoons butter, softened
2 teaspoons vanilla extract
2 1/2 cups powdered sugar
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.
Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.
Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.