Red Velvet Cupcakes

10 Feb

Hello, Valentine’s! This post is dedicated to all the lovers out there– the lovers of love, happiness and cupcakes. Ok, mostly cupcakes.

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Wherever your Valentine’s Day ventures take you, red velvet is a classic. Maybe it’s the rich color, or the amazing depth of flavor created by the combination of buttermilk and coca powder (not to mention a big dollop of cream cheese frosting on top), but V-day is where these love cakes really shine.

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For me, these are currency, easily taking my top cupcake spot. Wealth is a measure of how many red velvet cupcakes you have. To be fiscally sound, double the recipe.

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I recommend making these for your lover, your roommate or your mailman. They’re a surefire way to say “I love you” this Thursday. For me, I got to make them with my best friend! A big shout out to Dani for her help. It’s so nice to have an extra set of hands in the kitchen, and so nice to have someone who appreciates the fine taste of batter as much as I do.

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For a little extra lovin’, we topped off our cupcakes with conversation hearts. Not only do they make a great adornment, but they make an excellent snack during the baking period. The recipe is adapted from Brown Eyed Baker and guaranteed to knock your special someone’s socks off!

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Red Velvet Cupcakes

Yields 12 cupcakes

Ingredients

4 tbsp unsalted butter, room temp

3/4 cup sugar

1 egg

3 tbsp cocoa powder

2 1/2 tbsp red food coloring

1/2 tsp vanilla extract

1/2 cup buttermilk

1 cup flour

1/2 tsp salt

1/2 tsp baking soda

1 1/2 tsp white vinegar

Frosting

4 oz unsalted butter, room temp

4 oz cream cheese, room temp

2 cups powdered sugar

1/2 tsp vanilla extract

pinch of salt

Directions

Preheat oven to 325 degrees.

In stand mixer, beat butter and sugar until fluffly, about 3 minutes. Add egg and mix until just combined.

In a separate bowl, mix together cocoa powder, food coloring and vanilla until thick, then add to your stand mixer and beat on medium until your batter is evenly colored (scrape down bowl as needed). Slow mixer to low speed and alternate adding your flour and buttermilk to the stand mixer, starting and finishing with the flour.

In a small bowl, combine salt, baking soda and vinegar and watch the reaction! For kids and the kid in all of us, this is awesome (see below). The point? It makes your cupcakes light and fluffy!

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Stir to dissolve salt and baking soda, then add to the stand mixer and beat on high just until evenly mixed. Pour batter into lined cupcake papers until 3/4 full, then bake at 350 for 18 minutes, or until knife comes out clean.

For the frosting, wait until your cupcakes are completely cooled. In stand mixer, beat butter and cream cheese on high until light and fluffy, or about 4 minutes. Slow down to low speed and slowly add powdered sugar (to avoid a sugar cloud). Once incorporated, add vanilla and pinch of salt and mix until combined. Slather onto your cupcakes and enjoy with loved ones!

Time

1 hour

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