Red Velvet Cupcakes


This was my first attempt at red velvet.  Bernie told me they were hard to make, so of course I wanted to try!  I am satisfied with how the cupcakes turned out.  The only disappointment was the color – they were brown!  If you want bright red cupcakes add more red food color.  **Be sure to store these in the fridge if you use the cream cheese icing**

Red Velvet Cupcakes and Cream Cheese Frosting, from Martha Stewart’s Cupcakes

Makes 24 cupcakes

2 1/2 cups cake flour, sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable canola oil
2 large eggs, room temperature 2/3 cups egg substitute
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add egg substitute, 1/3 cup at a time, beating until incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add four mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers, bring to room temperature before serving.

Cream Cheese Frosting
1 cup (2 sticks) unsalted butter, room temperature
12 oz. light cream cheese
1 pound (4 cups) confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then add vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.

**I might have used half of this recipe – but I also did not load frosting onto cupcakes. If you use minimal frosting, you should probably be ok to cut this in half**

Nutrition information (per cupcake – using 1/2 frosting recipe): 313 calories, 18.9g fat, 4.2g saturated fat, 14.6mg cholesterol, 237.6mg sodium, 33.7g carbohydrates, 0.5g fiber, 23.4g sugars, 3.2g protein



3 responses »

  1. Your cupcakes came out great. Even though they weren’t as red as you would have liked, I bet they still tasted delicious. I have a sweet treat linky party going on at my blog called Sweets for a Saturday and I’d like to invite you to stop by and link your cupcakes up. http:/

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