After watching an episode of Throwdown with Bobby Flay, where the challenge was red velvet cake, I suddenly had a craving for red velvet cake. For July 4th weekend, I thought red velvet cupcakes would be a festive treat.
I found a recipe for Mangolia Red Velvet cupcakes from tasted by two. The recipe was pretty easy to follow.
I didn't have organic milk, so I used regular milk. I also had to do some conversions for measurements. Here is the modified recipe I used.
3 ¼ cups of plain flour
3/4 cup unsalted butter, softened
2 ½ cups sugar
3 large eggs
6 tbsp red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 1/2 cups whole milk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda
Preheat oven to 350°F. Grease and lightly flour 2 cupcake pans.
In a small bowl, sift the flour and set aside. In a large bowl,
on the medium speed of an electric mixer, cream the butter and sugar
until very light and fluffy, about 5 minutes. Add the eggs, one at a
time, beating well after each addition. In a small bowl, whisk together
the red food coloring, cocoa, and vanilla. Add to the batter and beat
In a measuring cup, stir the salt into the milk. Add to the
batter in three parts alternating with the flour. With each addition,
beat until the ingredients are incorporated, but do not overbeat. In a
small bowl, stir together the cider vinegar and baking soda. Add to the
batter and mix well. Using a rubber spatula, scrape down the batter in
the bowl, making sure the ingredients are well blended and the batter
Divide the batter among the prepared pans. Arrange the oven racks in
the upper and lower thirds of the oven and bake the cupcakes, switching
positions of the pans halfway through baking, until a tester comes out
clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then
remove from the pan and cool completely on a rack before icing.
I ended up not frosting my cupcakes. I always end up taking the frosting off anyway, so I decided not to bother. I love the color of the red velvet cupcakes. The cakes came out good, but not necessarily the best. Most of the recipes I came across called for buttermilk and cake flour. Next time I think I will try one of those variations and compare.