Originally uploaded by Bake & Destroy!
I had a request for red velvet cupcakes from a girl who said her aunt used to make the best red velvet cake but never makes it anymore. No pressure. So, I turned to my girl Paula Deen. I figured a proper Southern lady would have the best recipe. We shall see…
For the cupcakes you will need:
- 1 1/4 cups flour
- 3/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cocoa powder
- 3/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon red food coloring
- 1/2 teaspoon distilled white vinegar
- 1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line one (12-cup) muffin pan with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, egg, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Cupcakes are done when top springs back when lightly touched with finger. Remove from oven and cool in pan for 10 minutes. Remove from pan and cool completely.
For the cream cheese frosting you will need:
- 1- 8 oz. package cream cheese
- 1 stick butter
- 1/2 teaspoon vanilla
- 2 cups confectioner’s sugar
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.