BS' in the Kitchen

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Best Red Velvet Cake or Cupcakes Recipe

January 25th, 2012 · No Comments · cake, Cheese, cupcake, Dessert, Easy

Red velvet is one of my favourite cakes. Everyone thinks it’s really fancy, but let’s get real here – it’s super easy. Just think of it as a mellowed chocolate cake with some kick (all thanks to our buddy vinegar). In the past, I religiously used the Magnolia Bakery Red Velvet cake from their great cookbook, but found it to be a tad dry and dense, so I decided to switch it this time to Chef Cake Man Raven‘s Red Velvet Cake recipe. WOW. I’m happy I switched! These cupcakes were perfectly moist, melt in your mouth delicious and nice and light.
I made these cupcakes for my friend, Cailin, who was having his last day at our office and was off to pursue his career in aviation. Cailin, also a fellow foodie, is just one of those great, stand-up guys that makes everyone smile when they are around him. He’s already quite missed in our office, but everyone couldn’t be happier to see him become a big wig pilot. Now I get free flights to Hawaii right buddy?? haha, anyways, let’s get to this recipe:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 3 teaspoons cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk (if you don’t have buttermilk on hand, take any milk and add 1 tbsp of lemon juice or vinegar)
  • 2 large eggs
  • 1 tsp red food coloring (Wilton Gel)
  • 1 teaspoon white distilled vinegar
  • 4 teaspoons vanilla extract

Preheat the oven to 350° F.

In a large bowl, combine the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil,buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly in cupcake tins. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 20-22 minutes (about 30 for a cake). Once the cupcakes are fully cooked, take out and let them completely cool.

For the icing combine:

  • 1 brick of cream cheese
  • 3-4 cups icing sugar
  • 2-3 tbsp of whipping cream
  • 3 tsp vanilla
  • 1 tsp butter flavoring

I used a Wilton round icing tip to ice these little babies, then topped them off with some homemade toppers!

Seriously – everyone MUST try these cupcakes. Delish!


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