Today I had friends over and we wanted to practice frosting using Wilton tips… so we made cupcakes! (another cupcake post following immediately after)
I followed this recipe for red velvet cupcakes.
- 1 & 1/4 cups vegetable oil
- 1 cup buttermilk*
- 2 large eggs
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- Red food coloring (I used gel)
- 2 & 1/2 cups all-purpose flour
- 1 & 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 2 (8-oz.) packages cream cheese
- 1 cup powdered sugar
- 2 & 1/2 teaspoons vanilla extract
- 1 & 1/3 cups cold heavy whipping cream
Beat together the oil, buttermilk, eggs, white vinegar, vanilla extract, and red food coloring until combined. In a separate bowl, sift the flour, sugar, baking soda, salt, and cocoa powder. Combine the dry and wet ingredients, fill cupcake liners, and bake for 20 minutes at 350*F.
For the frosting, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract. Then, add the heavy cream and use a mixer to blend. Frost the cupcakes once cooled!
*If you don’t have buttermilk (I didn’t) you can combine 1 cup milk and 1 tablespoon white vinegar and let stand for 10 minutes… worked perfectly for me. (Other ways you can make buttermilk on this website!)
The cake was flavorful & light and the frosting wasn’t overwhelming sweet… so I overall really liked this recipe. I ran out of red food coloring so instead of red velvet cupcakes I actually ended up with mauve velvet cupcakes.