There are some recipes that I bake where I don’t change a thing. I always first try the recipe as it’s originally intended. Then if I like it as is, I keep it that way. But if I feel it needs tweaking then I play around with the recipe until I get it just right.
Some recipes are changed a little bit and some are changed a lot.
This is a recipe that I tweaked over and over again until it was perfect. They were small changes but they really affected the way the recipe turned out. In the end I came out with the best red velvet cake.
A good red velvet cake recipe is one of those cakes that you need to have in your repertoire. It’s a necessity, just like vanilla and chocolate.
Well this is my red velvet cake and I hope that it becomes yours as well :). It’s moist, soft, slightly tangy, flavorful, and perfectly red.
I almost always top my red velvet with the classic cream cheese frosting. It’s the perfect combination. But don’t feel like you have to top the cake with cream cheese frosting, any type of frosting works great!
Enjoy this wonderful classic that I love oh-so-much.
Red Velvet Cupcakes
For Printable Recipe, Click here!
Makes: About 24 cupcakes
Red Velvet Cake
2 cups Sugar
½ cup (1 stick) Unsalted Butter, at Room Temperature
½ cup Sour Cream
1 tbsp. Cocoa Powder
1 tbsp. Red Food Coloring
2 ½ cups Cake Flour
1 tsp. Salt
1 cup Milk
1 tbsp. Pure Vanilla Extract
½ tsp. Baking Soda
1 tbsp. Apple Cider Vinegar
Cream Cheese Frosting
8 oz. Cream Cheese, Softened and at Room Temperature
¼ cup (½ stick) Unsalted Butter, at Room Temperature
1 cups Confectioners Sugar
1 tsp. Pure Vanilla Extract
To make the cupcakes, preheat the oven to 350 degrees. Line 2 cupcake baking pans with baking liners. Set aside.
Place the sugar, butter, and sour cream in the bowl of a stand mixer and mix until creamy. Add the eggs, one at a time, mixing thoroughly between each addition.
In a small bowl, mix together the cocoa powder and food coloring. Add this mixture to the batter and mix until the food coloring has colored the batter.
Sift together the cake flour and salt. With the mixer on low speed, add the flour mixture to the batter in three additions, alternatively with the milk (starting and ending with the flour). Mix in the vanilla. Add the baking soda the batter, but do not mix. Pour the apple cider vinegar on top of the baking soda; this will create a bubbly reaction. Mix the batter until all the ingredients are fully incorporated and it is smooth.
Divide the filling among the prepared baking cups, filling about 2/3 of the way up. Bake the cupcakes until a toothpick inserted into the center of a few cupcakes come out clean, about 25 minutes. Let the cupcakes cool in the pan for 10 minutes. Carefully remove the cupcakes and place on a cooling rack to cool completely.
While the cupcakes are cooling, make the cream cheese frosting. In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter. Add the confectioners sugar in 2 additions, slowly mixing in-between each addition. Mix in the vanilla, and whisk until the frosting is smooth and creamy.
Once the cupcakes are completely cool, place the frosting in piping bag fitted with your favorite tip (I used an open star tip). Frost the cupcakes by piping on top of the cupcakes in a circular motion. Serve and enjoy :)!
These cupcakes last about 1 week in a sealed container at room temperature.