Happy Valentine’s Day! I didn’t get around to quite as much baking as I thought I would this week, but I had been seeing Red Velvet Cupcakes everywhere and just had to make them. There are a plethora of recipes for red velvet cake out there but I knew exactly where to turn for a great recipe. I am working my way through the Baked cookbook, I have made the fantastic Root Beer Bundt Cake as well as the ridiculously decadent Tuscaloosa Tollhouse Pie. So when I was thinking about a Red Velvet Cupcake I remembered the recipe for Red Hot Velvet Cake with Cinnamon Buttercream that I had seen in Baked. This recipe, not surprisingly, worked out beautifully. I think I may have over-baked them slightly so I will adjust that next time but overall these were really good. My hubby even complimented the frosting, and he is not a sweets eater! This recipe adapted perfectly to make 12 jumbo cupcakes. I’m sure these would be adorable made in a mini muffin tin as well. Have a deliciously sweet Valentine’s day….I’m sitting on the couch right now cuddling with one of my little ones:-)
Red Velvet Cupcakes ~
- 1/4 cup dark unsweetened cocoa powder
- 2 tablespoons of red gel food coloring
- 1/4 cup boiling water
- 6 tablespoons unsalted butter, softened, cut into small pieces
- 2 tablespoons vegetable shortening, at room temperature
- 1 2/3 cups sugar
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups cake flour
- 1 teaspoon fine salt
- 1 tablespoon cider vinegar
- 1 teaspoon baking soda
Cinnamon Buttercream Frosting ~
- 1 1/2 cups sugar
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/4 cup heavy cream
- 1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
- 1 teaspoon pure vanilla extract
- 2 teaspoons cinnamon
To make cupcakes:
1. Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
2. In a medium bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
3. Stir the buttermilk and vanilla into the cooled cocoa mixture. Sift the flour and salt together into another medium bowl. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated. In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
4. Divide the batter evenly to make 12 jumbo size cupcakes. This recipe will also make three 8 inch cakes if you’d like to make cake instead! Bake until a toothpick comes out with just a few crumbs, about 20-30 minutes. Cool completely before frosting.
To make frosting:
1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Pipe frosting onto cooled cupcakes and enjoy!