Red Velvet Cupcakes with Cream Cheese Frosting

Name: Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients: Red Velvet Cupcake; Intimidated by baking, assembling, and decorating a homemade red velvet cake for Valentine’s Day? Give cupcakes a try instead!; As you probably know, I have already written about my husband’s family recipe for a gorgeous Red Velvet Cake. But when I noticed that lots of readers were asking questions about how to turn the cake recipe into a cupcake recipe, I decided it was ti; At first I was going to try a version using less red food coloring than the cake recipe, but at the last minute I decided to stay true to the original. These aren’t pink, they aren’t reddish-brown, they are a dramatic RED, perfect for Valentine; There are several different types of red velvet cake. Some are heavier on the chocolate flavor than others, some use less food coloring, and some use beets instead of artificial coloring. This one does not taste like a chocolate cake, although there; Although red velvet cake is definitely a Southern tradition, it’s popularity has never been limited to the South. The recipe I’m going to share today is also called Waldorf-Astoria Cake, and is supposedly based on a red velvet cake that was popul; But regardless of where the cake originated, red velvet cakes and cupcakes have become an American tradition that is holding on strong. Whether it’s Christmas, Valentine’s Day, a birthday, or even a wedding day, red velvet is a wonderful way to c; Red Velvet Cupcake Bite; Red Velvet Cupcakes; 2 1/2 cups sifted cake flour*; 1 teaspoon baking powder; 1 teaspoon salt; 2 tablespoons unsweetened cocoa powder; 2 oz. red food coloring (two bottles); 1/2 cup unsalted butter, softened; 1 1/2 cups sugar; 2 eggs, at room temperature; 1 teaspoon vanilla extract; 1 cup buttermilk, at room temperature; 1 teaspoon white vinegar; 1 teaspoon baking soda; Frosting:; 16 oz. cream cheese (2 packages), softened; 1/2 cup unsalted butter (one stick), softened; 1 teaspoon vanilla extract; 2 1/2 cups powdered sugar, sifted; pinch of salt

Red Velvet Cupcakes with Cream Cheese Frosting was pinched from <a href="http://pinchmysalt.com/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/" target="_blank">pinchmysalt.com.</a>

INGREDIENTS

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Red Velvet Cupcake

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Intimidated by baking, assembling, and decorating a homemade red velvet cake for Valentine’s Day? Give cupcakes a try instead!

•

As you probably know, I have already written about my husband’s family recipe for a gorgeous Red Velvet Cake. But when I noticed that lots of readers were asking questions about how to turn the cake recipe into a cupcake recipe, I decided it was ti

•

At first I was going to try a version using less red food coloring than the cake recipe, but at the last minute I decided to stay true to the original. These aren’t pink, they aren’t reddish-brown, they are a dramatic RED, perfect for Valentine

•

There are several different types of red velvet cake. Some are heavier on the chocolate flavor than others, some use less food coloring, and some use beets instead of artificial coloring. This one does not taste like a chocolate cake, although there

•

Although red velvet cake is definitely a Southern tradition, it’s popularity has never been limited to the South. The recipe I’m going to share today is also called Waldorf-Astoria Cake, and is supposedly based on a red velvet cake that was popul

•

But regardless of where the cake originated, red velvet cakes and cupcakes have become an American tradition that is holding on strong. Whether it’s Christmas, Valentine’s Day, a birthday, or even a wedding day, red velvet is a wonderful way to c

•

Red Velvet Cupcake Bite

•

Red Velvet Cupcakes

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2 1/2 cups sifted cake flour*

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1 teaspoon baking powder

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1 teaspoon salt

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2 tablespoons unsweetened cocoa powder

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2 oz. red food coloring (two bottles)

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1/2 cup unsalted butter, softened

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1 1/2 cups sugar

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2 eggs, at room temperature

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1 teaspoon vanilla extract

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1 cup buttermilk, at room temperature

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1 teaspoon white vinegar

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1 teaspoon baking soda

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Frosting:

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16 oz. cream cheese (2 packages), softened

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1/2 cup unsalted butter (one stick), softened

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1 teaspoon vanilla extract

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2 1/2 cups powdered sugar, sifted

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pinch of salt

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