Just because Valentine’s Day is over does not mean we can no longer show the people we love how much we care. A great way to do this is by baking for people, and what are more loved than cupcakes? How about homemade red velvet cupcakes!
With the cupcake craze in the last few years, red velvet has become extremely popular. At first I didn’t understand what red velvet really was. It’s a cake with red food coloring…what makes it so special?
Then I realized that it was more than just a red cake, but a cake with a very unique recipe. Red velvet has just a hint of cocoa powder to give a richer taste. Other ingredients include buttermilk, key for every red velvet recipe, and just a bit of white vinegar, something one normally does not see in cake recipes. Red velvet is usually paired with cream cheese frosting which helps to balance of the sweetness of the cake.
After I realized what went into red velvet I thought all the different ingredients would make it complicated to make. But this one bowl recipe is perfect for easy red velvet cupcakes, which will be ready in no time to share with those you care about. They are also a perfect baked good to show your red devil spirit!
One Bowl Red Velvet Cupcakes
Recipe retrieved from http://cakemerchant.com
Ingredients
Red Velvet Cupcakes:
1 1/4 cups all purpose flour
3/4 cups granulated white sugar
1 1/2 tablespoons unsweetened cocoa powder (not Dutch process)
3/4 teaspoons baking soda
1/2 teaspoon salt
1 large egg, at room temperature
3/4 cups vegetable or canola oil
1/2 cup buttermilk
1 one ounce bottle red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
Cream Cheese Frosting:
1 1/2 cups powdered sugar, sifted lightly to remove any lumps
1 (8-ounce) package cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 tablespoon vanilla extract
Directions
For the Cupcakes:
1. Preheat the oven to 350 degrees. Line a cupcake tin with paper liners.
2. Combine the flour, sugar, baking soda, cocoa and salt in a mixing bowl. Whisk the ingredients together.
3. Add the egg, canola oil, buttermilk, food coloring, vanilla and vinegar. Beat on low until just combined. Then beat on medium speed for an additional 2 minutes.
4. Divide the batter equally between the cups. Bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.
For the Frosting:
1. Beat the butter and cream cheese together on medium speed until light and fluffy, about 1-2 minutes.
2. Add the vanilla and powdered sugar. Beat on low until just combined. Continue beating on medium speed until smooth.
3. Spread the frosting onto the cupcakes, or use a wide tip to pipe onto the cupcakes.
