I love making cupcakes but I know if they are sitting around our house I will eat every last one of them. So the rule is that I can only make cupcakes when we have a party, go to a party or I bring them into work. Last weekend we happened to host Alex’s Team in Training triathlon team’s half way party, so that for me translated into being able to make cupcakes!
I attempted to make a purple red velvet cupcake because purple is the Team in Training color. This completely failed, the brown from the chocolate was too overpowering and I didn’t have enough food coloring to overcome it. In the end I just had brown red velvet cupcakes, still really good, but not want I was aiming for.
This red velvet recipe came from my mom. She perfected them for my wedding shower this last year. She tried out tons of different combinations of cupcake and frosting and forced her co-workers to be taste tasters (she had to twist lots of arms for this). Her final recipe was a hit! They were so good that she was asked to make them again for my brother’s wedding. I have made them before and was told that the cake part tastes better then Cupcake Royal (a fancy Seattle cupcake store). I changed the frosting a little bit this time by adding some whipping cream to it but this is really not needed, both ways taste great!
On another note, this was my first attempt to pipe on frosting. I had actually had tried once before with my cookie press kit but they did not turn out pretty. It turns out so much better when using a large piping tip. This frosting is not ideal for piping. It is a little loose but it turned out looking okay in the end after I added a little extra powdered sugar.
If you try this let me know what you think!
Red Velvet Cupcake
2½ cups flour
1 tsp. baking soda
¼ cup unsweetened cocoa powder
1 tsp. salt
1 cup salted butter, softened
2 cups sugar
1 cup sour cream
½ cup buttermilk
1 (1 ounce ) bottle of red food coloring (if you want red cake)
2 tsp. vanilla
- Preheat oven to 350° F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat eggs, one at a time. Mix in sour cream, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into about 30 paper lined muffin pans filling each cup 2/3 full.
- Bake 20 to 25 minutes or until toothpick comes out clean. Cool in pans or wire rack 5 mins. Remove from pans and cool completely. Frost with cream cheese frosting.
Cream Cheese Frosting
1½ 8oz. pks cream cheese at room temperature.
¾ cup (1½) sticks of salted butter, soften
1½ lbs of powder sugar
¼ tsp salt
2 tsp. vanilla (clear vanilla if you have it)
3 Tbs. Whipping Cream (optional)
- Mix all ingredients but the whipping cream in an electric mixer until smooth.
- Add Whipping cream and mixer on med-high for 5 minutes.
- If piping onto cupcakes add an extra ½ cup of powder sugar.
This makes a ton of frosting. You can divide the recipe in two or freeze the left overs. It will also keep in the refrigerator for a couple of weeks.