Red Velvet Cupcakes

My oldest grandson Dylan loves my red velvet cupcakes and cakes. He says my recipe is the best. I use good chocolate in my recipe and I don’t overdo the food coloring. I find that food coloring has an aftertaste and too much can ruin the flavor of whatever you use it in. Those are my tips for a good red velvet cake, good chocolate, not too much food coloring and coffee. Coffee is a must, it brings out the chocolate flavor in these red velvet cupcakes.

My birthday boy with his favorite, my red velvet cupcakes.
Batter with just the liquid ingredients

Ingredients:

1 cup of flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon of unsweetened cocoa powder, I use Ghirardelli’s

1 cup of granulated sugar

1 stick of butter, melted

1 egg

1/2 cup of real buttermilk

1 1/2 teaspoon of pure vanilla extract*

1/2 – 1 ounce red food coloring

1/2 teaspoon of white distilled vinegar

1/4 cup of hot coffee

Batter after dry ingredients were added. You can see how the chocolate change the vivid red color to a brown-red color

Preheat oven to 325 degrees. Line cupcake pan with liners.

In a medium sized bowl, whisk flour, baking powder, baking soda, salt and cocoa. Set aside.

In your mixing bowl, mix together sugar and melted butter until incorporated. Add egg, buttermilk, vanilla and red food coloring, mix well. Stir in coffee and vinegar.

Slowly add dry ingredients to the liquid batter. Blend until combined. This batter is thin but it makes the best moist cupcakes in the world. Only fill liners to the half way mark. This recipe makes a bakers dozen (13). My recipe can be easily doubled to make 24 – 26 cupcakes. Bake for 15-17 minutes until a cake tester comes out clean. Do not over bake. These are super moist and delicious. Enjoy!

Red Velvet are the perfect cupcakes for Christmas.

Cream Cheese Frosting:

1 stick of room temperature butter

1 8 ounce block of cream cheese

1 1/2 teaspoons pure vanilla extract*

1 pinch of salt

4 cups of powdered sugar

Blend butter and cream cheese together. Add vanilla extract. Slowly incorporate the powdered sugar. I used a 1M tip to decorate my cupcakes.

*I use Mexican vanilla, use good vanilla in everything you bake. It’s makes a big difference on the superior flavor. During the holiday season, sometimes you can find Mexican vanilla at Walmart and it can be ordered from Amazon.

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