Red Velvet

Cupcakes!

Yummy! These delicious little morsels of love are the perfect treat for your

Valentine's festivities.

Their vibrant color and soft cocoa infused flavor are sure to rev up your taste buds.

Let's get started, shall we?

Ingredients 

For the cake:

2½ cups cake flour

1½ cups sugar

1 tsp. baking soda

1 tbsp. cocoa powder

1 tsp. salt

2 large eggs

1½ cups vegetable oil

1 cup buttermilk

2 tbsp. (1 oz.) liquid red food coloring

1 tsp. vanilla extract

1 tsp. distilled white vinegar

For the frosting:

8 oz. cream cheese

5 tbsp. unsalted butter, at room temperature

2 tsp. vanilla extract

2½ cups confectioners’ sugar

Got all your stuff?

Okay, let's get to it!

Preheat the oven to 350° F.  

Line your cupcake pans with liners.  

In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  

In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  

Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes

Maybe have a sample?

Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes (10 for the minis)

  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  

Frost cooled cupcakes as desired.

Maybe you want to try a mini?

Whichever you choose, trust me! 

They're delicious!

LOVE them?

Thanks, Annie's Eats