I wasn’t the only one obsessed with Red Velvet Cake this weekend. Fuzz got in on the act and made some Red Velvet Applesauce Cupcakes! This recipe is from our friend Laura (thanks Laura!), but Fuzz and I decided to try it with applesauce in place of some of the oil. Most people will love these when made with the full amount (12 tablespoons) of oil, but the applesauce adds an interesting flavor and I like the idea of cutting the fat a bit.
These are especially good once they’re completely cooled and frosted and all the flavors come together. Plus, they’re so easy to make that Fuzz was able to come indoors from playing and make this quick video demonstration. This is our first shot at making videos and we’re still in the learning phase, but it was kind of fun.
The entire recipe is after the jump. And again, if you don’t want to use the applesauce, you can go use the same amount of oil in its place.
Fuzz's Cooking Video -- Red Velvet Applesauce Cupcakes
- 1 1/4 cups cake flour 5 oz
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tablespoon unsweetened natural style cocoa powder
- 3/4 cup sugar 5.25 oz
- 6 tablespoons vegetable oil
- 6 tablespoons drained applesauce** or use 6 T. oil
- 1 large egg
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla
- 1 tablespoon red food coloring McCormick
- 1/2 cup Greek yogurt or sour cream full fat type
Cream Cheese Frosting
- 6 oz cream cheese room temperature
- 4 oz butter room temperature
- 1/2 pound 1 ¾ cups powdered sugar, sifted
- 3/4 vanilla extract
- 1-2 tablespoons sour cream optional -- I like to throw some in for extra tartness
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
- Mix the cake flour, baking soda, salt and cocoa powder together in a small bowl and set aside.
- In a mixing bowl, whisk together the sugar, oil, drained applesauce, egg, vinegar, vanilla and red food coloring. Now whisk in the Greek yogurt.
- With a spoon, stir in the flour mixture and mix until smooth.
- Fill paper lined muffin cups about 2/3 of the way full and bake at 350°F ~20-22 min until tops spring back and toothpick comes out clean. Set the cupcakes on a rack to cool then ice with cream cheese frosting.
- Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.