Tuesday, February 26, 2013

Red Velvet Cupcakes

Made from scratch Red Velvet Cupcakes with Cream Cheese Frosting

 I love to bake, but I had never made Red Velvet Cupcakes before.  Plus, when I make cupcakes I usually use a box cake mix.  Let's face it, they're easy and pretty good.  I ALWAYS make the frosting homemade and that's what makes the biggest difference to me anyway.  I'm a big time frosting lover!  So, these cupcakes were a challenge for me- new AND made from scratch.  And let me tell you- they were De-Licious!  Plus, the color was gorgeous.  I guess I've gotta make cakes from scratch more often!  I pinned this recipe from She Makes and Bakes.

For the cupcakes:
1 cup shortening
1 3/4 cup sugar
2 1/4 cup cake flour
1 1/4 teaspoon salt
2 eggs
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 teaspoon white vinegar
1 ounce red food color
1 1/2 teaspoons cocoa powder 

For the cream cheese frosting:
1 1/2 packages cream cheese (12 ounces)
3/4 cup butter
1 1/2 pounds powdered sugar
1/4 teaspoon salt
2 teaspoons vanilla

Preheat your oven to 350 degrees.
Okay before we get started let me tell you that I forgot to buy buttermilk, so instead substituted 1 cup milk + 1 Tbsp. lemon juice.  Mix those and let them sit for about 10 minutes before you use it in the recipe.  The lemon juice kind of thickens up the milk.

Also, I could not find cake flour at my grocery store, so I used this instead:
For every one cup cake flour you need place 2 Tbsp. of cornstarch in a one-cup measuring cup.  Then fill the rest with all-purpose flour and use in place of cake flour in any recipe.

Okay now on to the actual recipe! In your mixing bowl, cream together the shortening and sugar.

In a large liquid measuring cup, combine the eggs, buttermilk, vanilla, baking soda, vinegar, and salt.

Add the flour into the mixing bowl in a few additions, alternating with the wet ingredients.
Start and end with the flour.

 Once combined, add the red food color and cocoa powder into the batter and mix.

Divide the batter into muffin tins with liners, filling each with about 1/4 cup of batter. 
I use an ice cream scoop to make it easy. 

Bake for 15-17 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes and then remove from the pan to cool completely.

While the cupcakes are cooling, make the cream cheese frosting. In your mixing bowl cream together the butter and cream cheese until smooth. Add the vanilla and salt and mix until incorporated. Add the powdered sugar in three additions and mix until smooth.  If you ever add a little too much powdered sugar, add a tiny bit of milk or creamer, mix again, and see if the frosting is the smoothness you like.  (Hint:  I mix a little vanilla flavored coffee creamer in some frosting recipes.)

 Pipe onto cooled cupcakes.

Umm, Yummy!


  1. I'm so impressed that you made those from scratch! I hardly do that anymore and I need to get back to it. They look so good! Thanks for sharing :)

  2. Oh my word your photography on these cupcakes is wonderful!!! Keep it up!! :)

    Blue Eyed Beauty Blog

  3. My friend also made this same cupcake, and will also be posting it on my blog. Yours look so cool! Yummy!
    Am your newest follower! Hope you visit my blog and follow me back as well.



  4. I LOVE this picture. So clever. And the cupcakes were very very good, thank you for sharing.


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