How to make Red Velvet Cupcakes

We were fortunate enough to retain electricity despite the horrible weather and intense flooding outside, so I was able to play around and try a different recipe for Red Velvet Cupcakes!

You will need:

1 1/4 cups all purpose flour
1/4 teaspoon salt
1 tablespoon  unsweetened cocoa powder
1/2 cup vegetable oil
3/4 cup granulated white sugar
1 large egg (room temperature)
1 teaspoon pure vanilla extract
1/2 cup buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, salt, and cocoa powder.

According to some recipes you can use Dutch-processed cocoa, but I prefer the rich flavor given by pure unsweetened cocoa.

By the way, since it's been impossible for me to find buttermilk in the Philippines, I just put 1/2 tbsp distilled white vinegar in a measuring cup, then added milk up to the 1/2 cup mark. Let it sit for 5-10 minutes, and you get almost-instant buttermilk substitute!

In the bowl of your electric mixer, or with a hand mixer, beat the sugar and vegetable oil until combined (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the oil mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cupcake batter. I wasn't able to get a picture of this step since it's a very quick process, but from what I understand this gives the red velvet its distinctive texture.

Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon (I was only able to make 11.. I didn't scrape out the bowl since I was in a hurry to get it into the oven!). Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

I used an easy cream cheese frosting recipe for this one, but since it was raining cats and dogs outside, it was a bit runny and didn't set so well. But still yummy:

Cream Cheese Frosting:

1 - 8oz package Cream Cheese
1/4 cup butter, softened

1 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


Just beat everything together until fluffy. Works best when cream cheese is still cold and firm :)

As mentioned earlier, I suspect the humidity got the best of me so pardon the somewhat runny icing, but I promise it's very yummy!

Had mine with a steaming cup of creamy coffee. Enjoy! =)