Many tradition red velvet recipes call for some cocoa, but this cupcake version uses a drizzle of chocolate sauce on top to garnish. Topping with cream cheese frosting is also highly recommended. What would a red velvet cupcake be without frosting?
Makes 12 Red Velvet Cupcakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup buttermilk
- 2 tablespoons red food coloring
- 1/2 cup (1 stick) unsalted butter, at room temp
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, at room temp
- 1/2 teaspoon vanilla
- cream cheese frosting (see link below)
- chocolate syrup or chocolate fudge sauce, optional
Sift together flour, baking powder and baking soda. Add the kosher salt after sifting and set aside. Measure out the buttermilk and red rood coloring. Add the die to the buttermilk for easier incorporation later.
Cream the butter and the sugar using an electric mixer, until the mixture is pale and fluffy. Add the eggs one at a time, letting the eggs beat for 1 minute in between additions. Scrape down the bowl in between additions.
Add the dry ingredients alternately with the wet ingredients. Start by adding one third of the flour mixture. Mix just to incorporate. Add half of the buttermilk. Add another one third of the flour mixture. Mix to incorporate. Add the last half of buttermilk, followed by the last third of flour.
Spoon into paper lined cupcake pans. Check the cupcakes for doneness after 12 minutes. Let cool completely before topping with cream cheese frosting, and a drizzle of chocolate sauce.