This was my first ever attempt at red velvet cupcakes and I’m very happy with the results. A colleague of my dads makes red velvet cupcakes quite often for my dads team at work, but as she is leaving a sort of competition came about. Dads team wants someone to make cupcakes for them when she leaves, so I made these to see if they are good enough to replace the other ladies cupcakes. Hopefully they will be even better than the other ladies cupcakes (yes I am very competitive).
For the original recipe go to:
I didn’t change much but here is the recipe anyway:
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
3 tsp cocoa powder
1 cup vegetable oil
1 1/2 cups buttermilk, room temperature
2 large eggs, room temperature
3 T red food coloring
1 tsp distilled white vinegar
2 tsp vanilla extract
1/2 a cup unsalted butter, softened
230g cream cheese, softened
3 3/4 to 4 1/2 cups powdered sugar
1 tsp vanilla (I accidentally used 2 but it didn’t seem to matter)
Preheat oven to 180 degrees celcius. Line two 12-cup muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld mixer. Add the sifted dry ingredients to the went and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake papers, about 2/3 full. Bake in oven 15-20 minutes. Test the cupcakes with a skewer. Remove from oven when skewer comes out clean and let the cupcakes cool completely before icing.
Beat the butter and cream cheese together. Add powdered sugar a cup at a time and vanilla.
I just changed all the measurements to ones that aren’t American and edited the method a bit to make it easier to read. My cupcakes took less time to cook so I changed that aswell.