RED VELVET CAKE AND CUPCAKES

I've made this recipe countless times and it's always a hit. I've even removed the red food coloring, added green and used this for St. Patrick's Day. I've thought about doing blues, pinks, oranges, etc in pastels and using them for Easter on a pretty cupcake stand. I tend to make this more as a cupcake than a cake, but it can be used either way. It's a crowd favorite!!

When I had my cupcake bakery last year, customers raved about this one. I had customers that came in several times a week just to get one of these before they were sold out each day.

For a holiday party one year, I made them in a small cappuccino glasses. Topped with cream cheese. Yummy!

This is my St. Patrick's Day "Green Velvet" cupcake. 

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Red Velvet Cake

Print Version

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Preheat oven to 350 degrees.  Grease and flour two 8 inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.

Bake for about 30 minutes or until a toothpick inserted comes out clean.

After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. 

Then make the frosting.
View this frosting recipe on my blog: Cream Cheese Frosting

I use a traditional Cream Cheese Frosting:

1 cube of butter

1 8 oz box of softened cream cheese

1 box of powdered sugar

1 tsp. of vanilla

 mix all ingredients together (A stand mixer works best) frost and serve!

Notes: using a 2 Tblsp. ice cream scoop works best for measuring out 24 cupcakes. 

Convection: 350 degrees works awesome for these. bake 17-18 minutes. Enjoy!!