Red Velvet, Take 2 — cupcakes , dessert , favorite recipes , personal , red velvet — For Two, Please

March 20, 2010

Red Velvet, Take 2

Ok, so this is probably "red velvet, take 5 or 6"...but who's counting. When you've found something this good, you'll want to make it again and again as well :)

This is my absolute favorite red velvet recipe. The cake is incredibly moist, with a distinctive "red velvet taste" from the subtle hint of cocoa and buttermilk. And the cream cheese frosting is deliciously smooth and creamy, with just the right amount of sweetness (it's my go-to frosting for everything). These cupcakes are always a huge winner whenever I make them, which is why they've surfaced so many times. Plus, I don't mind the "extras" lying around my kitchen as well ;)

Anyway, I made these for a collective "83rd birthday" party in celebration of three different birthdays (mine included). I should actually call it a party of drunken boys because that's exactly what the shindig quickly became. Like any festive gathering, we started off with drinks and cupcakes...only the girls were drinking bubbly, and the guys were doing massive shots of bourbon and scotch. Typical.

You can only imagine what happened once we all headed out for Korean barbecue at Ohgane, which also just happens to serve delicious soju and beer as well. Good times all around! Let's just say that at the end of the night, someone mistakenly wore AC's shoes back to his home :P

Of course when we were all back at our place after Ohgane, more red velvets were quickly polished off. And some were even taken with guests in to-go boxes as well (per their request). Can't wait for next year's celebration. Until then, am just waiting for another excuse to make these lovelies again...

Red Velvet Cupcakes
Recipe previously posted here

2 1/4 C sifted cake flour (sifted, then measured)
1/4 C unsweetened cocoa powder
1 t baking powder
1 t baking soda
1 C buttermilk
1/2 bottle red food coloring
1 t distilled white vinegar
1 t vanilla extract
1 1/2 C sugar
2 sticks unsalted butter, room temperature
2 large eggs

2 8-0z packages cream cheese, room temperature
1 stick unsalted butter, room temperature
1 T vanilla extract
2 1/2 C powdered sugar

Preheat oven to 350. Mix sifted flour, cocoa powder, baking powder, and baking soda in a medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in a small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended.

Add eggs to mixed butter and sugar, 1 at a time. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Pour batter into cupcake trays. Bake until tester inserted into center comes out clean, about 10-12 min. Cool in pans on racks 10 minutes.

Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. Spread frosting over cupcakes


  1. yum! thanks for the treats steph! these were very delicious and moist...without a doubt, the best cupcakes i've tasted.

  2. these look beautiful! i love red velvet, too. by far one of the best! i should just stick to the lil mini cupcakes you made, so i don't go overboard eating the big ones!


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