Red Velvet Cupcakes

I've tried many recipes, including the overpublicized one from Magnolia Bakery, but the classic version is the best.  I'm thinking of substituting blue food coloring for tailgates and game nights....








Cupcakes:

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


Preheat the oven to 350 degrees F.  Prepare cupcake pans with foil muffin liners.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

In Kitchenaid stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. (Use paddle attachment to mix)


Spoon into muffin tins.  Cook 25-30 minutes.  Yields approximately two dozen cupcakes.


Cream Cheese Icing:

•    3-4 cups confectioner’s sugar
•    1 Eight oz container cream cheese
•    1 stick sweet cream unsalted butter
•    2-3 tablespoons vanilla extract *

In Kitchenaid stand mixer, cream together butter and cream cheese.  Pour in vanilla extract, to taste.  Add confectioner’s sugar by cup, adding until desired consistency and amount is achieved.  (Use whisk attachment)

* Vanilla extract: in clean, sterile bottle, cover 1 vanilla bean in Absolut Vodka.  Let sit for at least six months.  Add vodka and additional vanilla bean as needed.