SheSez Shares Secret: Our Prized Red Velvet Cupcake Recipe

Red Velvet Cupcakes with Bella Couture Cupcake cover 

It's the case with every coveted recipe.  There's a secret ingredient.  My Red Velvet Cupcake recipe is no exception. When I share this recipe with friends, they see the buttermilk and say, "Ah, that's the secret ingredient!"  But it's not.  Lots of cake recipes call for buttermilk. The secret ingredient in the red velvet cupcake recipe is something I learned way back in the day when my mom would buy those cheap (but ever so tasty!) Duncan Hines mixes.  She'd always add a couple dollops of sour cream.  Pssssst!  It also works like magic with red velvet cupcakes.  It give the cakes a moisture and richness that's out of this world!

I put the cupcakes I made - shown above -  in these little Valentine's Day covers by Bella Couture Cupcake. We just started selling the line of cupcake covers at the SheSez store - and it makes baking all the more fun! The cupcake covers are basically like little jackets you dress up your cakes up in after you bake them. There are dozens of really unique "textile-inspired" designs to choose from.  Why not put a little fashion in your food?

Another tip for these red velvet babies - share them with someone you love! 

Ingredients

2-1/2 cups flour

1-1/4 cup sugar

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cocoa powder

1-1/2 cup vegetable oil

1 cup buttermilk at room temperature

2 Tablespoons sour cream

2 large eggs at room temperature

2 Tablespoons red food coloring

1 tsp. white distilled vinegar

1 tsp. Vanilla extract

Preheat oven to 350 degrees.  In medium mixing bowl, sift together flour, sugar, baking soda, salt cocoa powder.  In large bowl beat together the oil, buttermilk, sour cream, eggs and food coloring, vinegar, and vanilla with electric mixer.  Add the dry ingredients to the bowl and mix until smooth.

Pour batter into lined cupcake tins - filling about 2/3rds full.  Bake for about 20 minutes turning the pans once halfway through.  Test the cupcakes with toothpick.  Make sure cooked all the way. Remove from oven and cool. Then frost.

Frosting

1 pound cream cheese, softened

2 sticks butter, softened

1 tsp.  vanilla extract

3-1/2 cups sifted confectioner's (white powdered) sugar

In large mixing bowl, beat cream cheese, butter and vanilla until smooth.  Add the sugar and beat for 1-2 minutes.  Increase the speed to high and mix until light and fluffy.  

Comments

[uggs.com]

Thanks for the compliment. I've straddled the state line a few times while enjoying a nice cool beverage at the FloraBama. It’s on my list of faves.