Yesterday I made some very easy red velvet cupcakes for one of Todd’s co-workers. I hope she likes them! She’s a red velvet cupcake connoisseur, so it will be good to get her feedback.
The recipe is adapted from Martha Stewart and has probably the most oil you’ll ever see in one cupcake recipe. Not that it’s an unreasonable amount, because it’s the same amount used in one of my most popular red velvet cakes. But this is a recipe for people who choose “moist” over all.
Red Velvet Cupcakes Notes
These are good, but are almost a little too soft for me. Part of it’s the cake flour and again, part of it’s the oil. Also, I’m not crazy about the murky dark brownish red, as a I prefer my cupcakes a more vibrant shade of red. Still, they are easy and worth making.
Martha Stewart’s recipe is here. I made a half batch and typed it up below.
The cream cheese icing is fabulous and I wouldn’t change that at all.
These cupcakes are getting good reviews from friends, so I may have been a little overly critical with my assessment. The only way you’ll know how good they are is to make them. I still use the cream cheese icing recipe and love it because it is holds up well and is not overly sweet.
Easy Red Velvet Cupcakes
- 1 1/4 cups cake flour 5 oz
- 1/2 teaspoon salt 2 ml
- 1 tablespoon unsweetened cocoa powder 15 ml
- 1/2 teaspoon salt 2 ml
- 3/4 cup granulated sugar 5.25 oz
- 3/4 cup vegetable oil 180 ml
- 1 large egg room temp
- 1/2 teaspoons vanilla extract
- 1/2 teaspoon red gel paste I didn’t halve this from Martha’s
- 1/2 cup buttermilk 120 ml
- 1 teaspoon vinegar 5 ml
- 1/2 tsp baking soda 2 ml
Cream Cheese Icing
- 8 oz cream cheese room temperature (regular brick style, not light or tub)
- 4 oz butter unsalted plus a pinch of salt
- 2 cups powdered sugar
- 1/2 tablespoon vanilla
- 1-2 teaspoons lemon juice or to taste
- Preheat oven to 350 degrees F (180 C). Line 12 cupcake cups with paper liners.
- Sift flour, salt and cocoa powder into a bowl and set aside.
- With a hand-held electric mixer or a whisk, beat the sugar, oil, egg and vanilla together for about 2 minutes or until pale and light. Beat in the red gel coloring.
- Add the flour mixture and the buttermilk to the batter alternately, stirring by hand and beginning and ending with flour.
- Mix the vinegar and baking soda together in a large cup (mixture will foam up), then stir that into the batter.
- Divide batter evenly among cupcake pans. Bake on center rack for 20 minutes or until cakes spring back when touched. Let cool and make icing.
- Beat butter and cream cheese together. Slowly add powdered sugar and beat until fluffy. Beat in vanilla and lemon juice.