Touch of Gold

Red Velvet Cupcakes

I tried making red velvet cupcakes once before and to say it was a great flop would be the understatement of the year. The cupcakes were pink, didn’t rise and were only good to be trashed.

I always wanted to make it again and when I had some buttermilk in the fridge over the weekend I decided to give it another try

I used a Paula Deen recipe I found online.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar 
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Line 2 (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 together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

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These came out so beautifully. They were moist, domed and 3 days later still taste great. It is recommended that red velvet cupcakes are iced with cream cheese icing, but I made Italian meringue buttercream which I flavoured with cream cheese. The cream cheese flavor did not come through as strong as hoped it would so next time I am going to try the cream cheese icing recipe that was with the cupcake recipe.