Red Velvet Cupcake Recipe

This red velvet cupcake recipe calls for Dutch cocoa or Dutch processed cocoa. This kind of cocoa has been treated with an alkalizing agent to provide a softer flavor and modify its color, and is in big demand for red velvet cake recipes. However, you can use the regular cocoa, which is used as the base of the majority of chocolate desserts. The use of vegetable oil, instead of butter, will create a softer texture and more moistness.  Treat your family and friends to this red velvet cupcake recipe, it’s worth it.

• 2 ½ cups all-purpose flour, sifted
• 2 tbs. Dutch process cocoa
• ½ cup butter (or 1 - 1/4 cups vegetable oil)
• 1 cup buttermilk
• 1 ½ cups sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 ½ tsp. baking soda
• 2 tsp. white vinegar
• 1 tbs. liquid red food coloring
• ½ tsp. salt

1. Preheat oven to 350 F.
2. Combine the flour, salt, and Dutch cocoa in a large sized bowl. Set aside.
3. Mix the vegetable oil and the sugar with an electrical mixer in a mixing bowl, until smooth.
4. Add the eggs and the vanilla, and beat until well combined.
5. Pour in the buttermilk combination.
6. Add the red food coloring, and continue mixing on low speed. 
7. Add the flour in small amounts, combining well after each addition. 
8. In a small cup, mix the vinegar and the baking soda. (These two ingredients will create a chemical reaction).
9. Add the vinegar combination into the batter. Mix well.
10. Spread the batter into twelve muffin cups, filling each of them ¾ full.
11. Bake for 20 or 25 minutes.
12. Let the cupcakes cool completely before frosting.

Cream Cheese Frosting For Red Velvet Cupcakes

• 4 oz. cream cheese, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup confectioners' sugar, sifted
• 1/3 cup whipping cream

1. Beat the cream cheese in a medium bowl, until smooth.
2. Add the vanilla and confectioners sugar. Mix well.
3. Add the heavy cream and whisk until the frosting thickens.
4. If necessary, add more sugar or cream, depending on the consistency you want.
5. Spread the frosting on each cupcake with a knife or spatula.