These are fluffy, moist, and super delicious cupcakes. This weekend was my birthday so these were special for me….and all my husbands coworkers.
This was a recipe from Pintrest. Original link here: http://goodiegodmother.com/red-velvet-cake/
You can make a cake or cupcakes. I love cupcakes because they’re individual cakes and much easier to serve.
Time: ~2 hours with cooling time
Effort Level: A lot if you’re used to only doing instant mixes
Amount: 24 cupcakes + lots of leftover frosting
- 2 sticks unsalted butter (1 cup)
- 2 cups sugar
- 4 eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1 cup buttermilk
- 2 Tbl sour cream
- 1 tsp vanilla extract
- 1 1/2 Tbl white vinegar
- Gel red food coloring (I used about half of the small tube)
- 1 stick unsalted butter
- 1 lb cream cheese
- 5-6 cups powdered sugar
- 1 Tbl vanilla extract
- Preheat oven to 350 degrees F.
- Butter or spray two 8″ round cake pans or cupcake pans.
- In a small bowl mix the buttermilk and vinegar. Set aside.
- In a large mixing bowl add the butter and sugar. Mix using a hand mixer until fluffy and smooth. Add the eggs ONE AT A TIME mixing between each add.
- Stir in the sour cream and vanilla extract.
- In a separate large bowl sift the flour, baking soda, salt, and cocoa powder. Mix together.
- Add half of the dry mix to the wet mix ingredients. Add half of the buttermilk/vinegar mix and stir. Add about 2 tsp of red dye. Using the hand mixer, mix until fully combined.
- Add second half of dry mix and the second half of the buttermilk mix. Add 2 more tsp of red dye. Stir and use hand mixer to fully combine. If the color is not dark enough at this point, add more dye until desired color is reached.
- Fill your cake pans or muffin tins with mixture.
- Bake 18-24 minutes for cupcakes or 25-30 minutes for cake or until a toothpick can be inserted and come out clean.
- Allow the cake to sit in the pan for 5 minutes.
- Transfer to a cooling rack.
Allow the cake/cupcakes to cool for 20 minutes then move on to the frosting.
- In a large bowl use a hand mixer or kitchen aid to cream the butter and cream cheese together.
- Add the powdered sugar ONE CUP AT A TIME. Mix and scrap down sides of bowl as needed.
- Add 5 cups and check consistency. If the frosting is still not stiff enough add 1 more cup of powdered sugar.
- Once the desired consistency is reached, add the vanilla extract.
- Use immediately or store in refrigerator up to 4 days.
To all the May birthdays out there, HAPPY BIRTHDAY!