I read somewhere that red velvet cake popularity originated from New York's famous Waldorf Hotel but today it's better known to be a southern favorite. I don't really care where it originated from, I'm just really happy that someone was genius enough to come up with the recipe. There are many different kinds of recipes out there but this one is my particular favorite. Red velvet anything is notorious for being dry or tasting like cardboard. This recipe is fail proof, for me anyway. I've baked red velvet many times before in cupcake form as well as cake form and it works well for both. I was talking to a friend and neighbor (bless her heart she's always willing and fearless to be my taste- tester for my new recipes) and she suggested that I make some patriotic cupcakes considering Independence Day is just around the corner. I was too lazy this past week to come up with anything new so I decided to make red velvet cupcakes with blue liners and of course white cream cheese frosting. I'd say they turned out pretty patriotic looking. So here's my recipe, it's sort of a combination of different recipes plus my own tweaks so it really has no true origin. It's my fav and totally GJW so try it out.
For the Cupcakes: (makes about 12)
-4 tablespoons unsalted butter, at room temperature
-¾ cup granulated sugar
-1 egg
-2½ tablespoons unsweetened cocoa powder
-1 tablespoon red velvet emulsion (or 3 tbsp of red food coloring)
-½ teaspoon vanilla extract
-½ cup buttermilk
-1 cup + 2 tablespoons all-purpose flour
-½ teaspoon salt
-½ teaspoon baking soda
-1½ teaspoons distilled white vinegar
-2 tbsp of milk (omit of using red food coloring)
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract
Directions
1. Preheat oven to 350 degrees F. Line pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated. Add emulsion and milk (or just 3 tbsp of red food coloring) and mix well.
3. In a separate small bowl, sift together the cocoa powder flour, salt and set aside.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until just combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth about 30 sec.
5. Again, reduce the mixer speed to low and add the, baking soda and vinegar. Turn to high and beat for another minute until completely combined and smooth. Do not over mix!
6. Pour into liners and bake. Check for doneness at 18 minutes. Cool done cakes completely before frosting.
Directions for Frosting:
1. Combine all ingredients and whip in a stand mixer until combined.
2. Pipe onto cooled cupcakes!
