Saturday, April 14, 2012
My roommate's birthday is today! He requested red velvet cupcakes, which I had mixed feelings about. The last time I made them they were too dense and not fluffy like a cupcake should be. This recipe, however, came out a lot better. Even though I made such a mess with these and ended up getting flour and powdered sugar all over the floor...but hey, that's what a vacuum cleaner is for, right?
1 1/2 cups brown sugar
1 1/2 cups oil
2 eggs, at room temperature
2 tbsp red food coloring
1 tsp vanilla
2 1/2 cups flour
2 tbsp cocoa powder
1 tsp salt
1 1/2 tsp baking soda
1 cup buttermilk
Cream Cheese Frosting:
8 tbsp butter, at room temperature
8 oz cream cheese, at room temperature
4 cups powdered sugar
1 tsp vanilla
Preheat oven to 350°F. Line 18-24 cupcake slots with liners.
Mix together the brown sugar and oil. Add eggs, food coloring, and vanilla and mix until well combined.
Add 1 cup flour, 1 tbsp cocoa powder and 1 tsp salt. Mix until just combined. Add 1/2 cup buttermilk. Mix until just combined. Add 1 1/2 cups flour, 1 tbsp cocoa powder, and 1 1/2 tsp baking soda. Mix until just combined again. Add the rest of the buttermilk and mix until just combined once more.
Divide the batter evenly among the lined cupcake slots and bake for 25 minutes. Let cool to room temperature before frosting.
For the frosting, mix the butter and cream cheese together until fluffy. Slowly add the powdered sugar and then the vanilla. Beat until fluffy. Frost the room temperature cupcakes.