auntie em's red velvet cupcakes

Name: Auntie Em's Red Velvet Cupcakes
Prep time: 1 h
Cook time: 40 min
Yield: 12
Cuisine: Southern
Ingredients: ## CUPCAKES; 15 1/2 ounce(s) all purpose flour; 1 1/4 teaspoon(s) baking soda; 1 1/4 teaspoon(s) salt; 1 1/4 teaspoon(s) unsweetened cocoa powder; 1 1/2 cup(s) vegetable oil; 13 ounce(s) granulated sugar; 1 1/4 cup(s) buttermilk; 3 - eggs; 2 tablespoon(s) plus 2 teaspoons liquid red food coloring (not gel); 1 1/4 teaspoon(s) vinegar; 1 1/4 teaspoon(s) pure vanilla extract; 1/8 cup(s) water; ## CREAM CHEESE FROSTING; 1 1/2 pound(s) cream cheese, at room temperature; 1 pound(s) butter, at room temperature; 2 pound(s) powdered sugar, sifted; 1 tablespoon(s) pure vanilla extract; - red nonpareils, for ganish

49 Pinches 1 Photo

Patrick Meyer

Greenville, SC

Updated on Jun 25, 2015

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.

Rate

prep time 1 Hr

cook time 40 Min

method Bake

yield 12 serving(s)

Ingredients

CUPCAKES
15 1/2 ounces all purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 - eggs
2 tablespoons plus 2 teaspoons liquid red food coloring (not gel)
1 1/4 teaspoons vinegar
1 1/4 teaspoons pure vanilla extract
1/8 cup water
CREAM CHEESE FROSTING
1 1/2 pounds cream cheese, at room temperature
1 pound butter, at room temperature
2 pounds powdered sugar, sifted
1 tablespoon pure vanilla extract
- red nonpareils, for ganish

How To Make auntie em's red velvet cupcakes

Step 1

Preheat oven 350 degrees F.

Step 2

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
Step 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.
Step 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.
Step 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.
Step 6

The frosting can be used right away, or stored in the refrigerator up to a week.
Step 7

Frost cooled cupcakes with the cream cheese frosting. Garnish with nonpareils.
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