Best red velvet cupcake recipe
October 31, 2012 in Recipes
We are about to go far out on a limb here…Magnolia Bakery cupcakes in New York City are not that great. Some of us here at yeahtips lived in NYC long before the SATC hype of Magnolia Bakery…don’t get us wrong, they make some quality cupcakes, but don’t stand in a line around the corner to get them! You can make better at home or find better at many, many other bakeries in every city! Sorry, Magnolia!
They are known for their buttercream frosting and it is certainly a key component of a scrumptious red velvet cupcake. Here is one of the best recipes we’ve found:
Buttercream Frosting for Red Velvet Cupcakes
4 ounces unsalted butter, softened at room temperature
4 ounces cream cheese, softened at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract (the real kind, there are super- pricey Madagascar kinds that are a little too much unless you’re a really serious baker, but you need to get a real vanilla extract, you want the good stuff, not vanilla-flavored extract)
Instructions: using an electric hand-mixer (and a whisk attachment if you have one) whip the butter and cream cheese on high speed for about 3-5 minutes. If if starts to get more solid–stop! Reduce the speed to low and slowly add the powdered sugar. Add the vanilla and mix to combine. Increase the speed to medium/high and whip it for a few minutes until the frosting is light and fluffy, scraping the bowl to combine everything thoroughly.
This is you basic delicious buttercream frosting that is the perfect accompaniment to so many delicious cupcakes, not just red velvet.
But still, our favorite: Red velvet cupcakes. Moist and chocolate-y, they are some of the best!
Red Velvet Cupcakes ( this makes 24 cupcakes)
You’ll need: 2 1/2 cups all-purpose flour, 1 1/2 cups sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cocoa powder, 1 1/2 cups vegetable oil, 1 cup buttermilk, room temperature , 2 large eggs, room temperature, 2 tablespoons red food coloring, 1 teaspoon white distilled vinegar, and 1 teaspoon vanilla extract) again, the good kind!).
Preheat your oven to 350F. and prepare by placing cupcake papers in muffin pans. You’ll need two 12-muffin pans.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with your electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Fill the cupcake tins about 2/3 of the way up. Bake in the oven for about 20 to 22 minutes, turning the pans around half way through. Test the cupcakes with a toothpick for doneness–if a toothpick inserted in to the middle of a cupcake doesn’t come out completely dry, they’re not done yet. Remove from oven and cool completely before frosting.
Cover with frosting and add chocolate sprinkles, red sugar or shaved chocolate. Enjoy!