Eating In // Red Velvet Cupcakes

For a long time I avoided a Red Velvet Cake recipe. The reason is because you have to use red food coloring to make it red, which, ins kind of the opposite of how I like to make things. However, someone asked me to make some Red Velvet Cupcakes the other day, and I gotta say, it was very good. So, let's throw caution to the wind and make this unnaturally red, delicious cake.

The Goods
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cup melted butter
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • Red food coloring (enough to make it red)
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
Cream cheese frosting:
  • 1 pound cream cheese, softened
  • 4 cups sifted confectioners' sugar
  • 1 stick unsalted butter, softened
  • 1/2 Greek yogurt (for tartness)
  • 1 teaspoon vanilla
Directions:
1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Set aside.
2. In the bowl of your mixer, pour the buttermilk, melted butter, eggs, vinegar, vanilla and food coloring (alternatively I'm sure we could figure out to use beet juice or whatever instead. Haha). Mix it all together on medium speed.
3. Slowly add the dry ingredients and mix until combined.
4. Pour into prepared cupcake tins and bake 20-25 minutes. Allow to cool and then make the cream cheese frosting!

For the frosting:
1. Beat the cream cheese, butter and yogurt on high speed until fluffy.
2. Slowly add the powdered sugar and beat some more until fluffy. Then add the vanilla extract. This icing will be relatively soft so don't worry.

Have fun!



Recipe by:
Megan Forbes
Photos by: Christina Hussey

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