I wanted to make special cupcakes for my granddaughter’s Emma’s birthday, last week, so the search was on, for a new recipe. When the title , “Best Ever Red Velvet Cake” caught my eye, I decided that this was the one! I will have to say, that I made 24 of the best red velvet cupcakes ever. I can’t wait to make a layer cake next time. Instead, of cream cheese frosting, I used a recipe called the, Red Velvet Cake Frosting. This frosting was not only fluffy and delicious but made the red velvet cupcakes look gorgeous,also.
Author: Divas Can Cook – Monique
- 2 cups all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 Tablespoon of unsweetened, cocoa powder
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoon of vanilla
- 1-2 oz. red food coloring
- 1 teaspoon of white distilled vinegar
- 1/2 cup of prepared plain hot coffee (don’t skip this ingredient)
- Preheat oven to 325.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
- Generously grease and flour two round cake pans with crisco and flour.
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
- Let cool on a cooling rack until the pan are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Remove the cakes from the pan and let them cool.
- Frost with cream cheese frosting when the cakes have cooled completely. (or frosting of your choice).
THE RED VELVET CAKE FROSTING
1 c. granulated sugar (I use pure Cane sugar)
1 tsp. vanilla
3 tbsp. flour
1 c. butter
1 c. vitamin D whole milk (don’t substitute)
Instructions: Cook flour and milk ion low temperature, stirring constantly. Cool. Cream sugar, butter and vanilla until as fluffy as possible. Beat cooked mixture with creamed ingredients until fluffy.
I doubled this recipe to frost 24 cupcakes.
This icing must stay refrigerated, will fall apart at room temperature.