Auntie Em's Red Velvet Cupcakes

Patrick Meyer

By
@patrickmeyer

This recipe comes from a restaurant in LA that makes the BEST cupcakes! The cake will be moist and RED and the frosting will be silky and smooth. For those of you without a kitchen scale here are the cup conversions for the flour and sugar.
Flour: 15 1/2 ounces = 3 1/2 cups
Sugar: 13 ounces= 3 cups

These cupcakes are insanely good and I hope you enjoy them.


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Rating:

Serves:

12

Prep:

1 Hr

Cook:

40 Min

Method:

Bake

Ingredients

CUPCAKES

15 1/2 oz
all purpose flour
1 1/4 tsp
baking soda
1 1/4 tsp
salt
1 1/4 tsp
unsweetened cocoa powder
1 1/2 c
vegetable oil
13 oz
granulated sugar
1 1/4 c
buttermilk
3
eggs
2 Tbsp
plus 2 teaspoons liquid red food coloring (not gel)
1 1/4 tsp
vinegar
1 1/4 tsp
pure vanilla extract
1/8 c
water

CREAM CHEESE FROSTING

1 1/2 lb
cream cheese, at room temperature
1 lb
butter, at room temperature
2 lb
powdered sugar, sifted
1 Tbsp
pure vanilla extract
red nonpareils, for ganish

Directions Step-By-Step

1
Preheat oven 350 degrees F.
2
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
3
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
4
Line 2 6-cup jumbo cupcake pans with jumbo paper liners, scoop the batter into the liners and bake at 350 degrees F for 30-40 minutes or until the toothpick comes out clean. Let cool.
5
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
6
The frosting can be used right away, or stored in the refrigerator up to a week.
7
Frost cooled cupcakes with the cream cheese frosting. Garnish with nonpareils.

About this Recipe