Red Velvet Cupcakes

Hmmm.....Red Velvet cupcakes....where do I begin?
As I said before, I bake for a cafe and do special orders from time to time.
Yesterday, I baked up four dozen cupcakes for this woman's 50th birthday party...red velvet, carrot, vanilla bean stuffed with chocolate ganache and dark and stormy, a take on our national drink.

I decided to blog about the red velvet because they are by far my most popular request.
Maybe it's something about the colour, the little bit of chocolate or the delicious creamy icing.
Whatever it is, people love red velvet.

My recipe is quite simple but tasty and makes 24 cupcakes.

Here is what we need.

2 1/2 cups flour, 1 1/2 cups sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon cocoa powder, 1 cup vegetable oil, 1 cup buttermilk, 2 large eggs, 1 teaspoon red gel food colour, 1 teaspoon white distilled vinegar and 1 teaspoon vanilla.

Combine all the dry ingredients in a bowl.

Add all the wet ingredients to a mixing bowl and mix on medium speed until combined.

Add dry ingredients and mix on slow until combined.

I forgot to take photos until everything was already mixed.

Use a 1/4 measuring cup to scoop the batter into the lined cupcake tins.

Bake for 20 to 22 and let cool on a wire rack.

Again, I forgot to take pictures!

When the cupcake have cooled, frost with cream cheese icing ( 1 stick butter, one block of cream cheese, 2 to 3 cups powdered sugar).

Enjoy!

Red Velvet Cupcakes 

Ingredients
2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 cup vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon red gel food colour
1 teaspoon white distilled vinegar
1 teaspoon vanilla

Instructions
1. Preheat oven to 350.
2. Combine all dry ingredients in a bowl.
3. Combine wet ingredients in mixing bowl and mix on medium-high speed until combined.
4. Add dry ingredients and mix on slow speed until combined.
5. Using a 1/4 measuring cup, scoop into lined cupcake tin.
6. Bake for 20 to 22 minutes.
7. Let cool in tin for 5 to 10 minutes and put on wire rack.
8. When completely cooled, frost with cream cheese icing.

Makes 24 cupcakes.