I made few dozen red velvet cupcakes for a surprise baby shower for my baby sister and thought I might share the recipe, since it was very much liked. The hardest part was refusing to dip my fingers in the batter while mixing the ingredients and sampling them after. Thank goodness for my daughter and her friend for being my
victims testers, although eventually I gave in and had some myself. I know traditionally, the preferred icing for red velvet is cream cheese. I paired it with my favorite buttercream and it actually turned out great. Enjoy!
I got this recipe from a good friend of mine, which she found on www.allrecipes.com
Red Velvet Cupcakes
Amount Per Serving Calories: 160 | Total Fat: 5.5g | Cholesterol: 34mg (By ESHA Nutrient Database)
Servings: 20. Prep Time: 30 Min. Cook Time: 20 Min. Ready In: 50 Min
1/2 cup butter
1 1/2 cups white sugar
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Amount Per Serving Calories: 181 | Total Fat: 9.8g | Cholesterol: 12mg (By ESHA Nutrient Database)
Servings: 20. Prep Time: 15 Min. Ready In: 15 Min
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 tablespoons milk
Directions: In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
12 thoughts on “Red velvet cupcakes with buttercream icing”
That cupcake looks so enticing. It’s beautiful.
Thank you, it was delicious.
I love Red Velvet and had no idea that vinegar was used! The pairing with a buttercream, which is my favorite type of frosting – give me the bowl and forget the cake and let me run around in circles – sounds fabulous! Yummy!
I have some in the freezer. Come on over with a bottle of cab and we can make my 5 minute chocolate cake and dip it in our favorite icing!
On my way! 🙂
Reblogged this on Life in the Foothills and commented:
My friend Christine posted this on her site and I just had to reblog this recipe! I love Red Velvet and even more I love buttercream frosting! Enjoy!
They sound and look delicious. 🙂
They are and oh so very sinful! I needed to run 10 times around the block just to burn off the icing!
🙂 Sounds like my kind of icing.
I’ll bring the wine, you bring the cake!
ok. I’ll meet you at the corner store!