From Cupcakes to Traditional Korean Food and Everything in Between

Red Velvet Cupcakes

I mention in my video that I made so many of these babies, I wanted them to go somewhere else and leave me alone.  They stain your hands if you’re not careful and leave just a remnant of what looks as if you’ve been involved in a murder scene.  After like the 200th cupcake, you will manage to streak yourself with tint.  It’ll happen and if not the 200th one, the 300th or 400th one, lol.  However, red velvet is a classic that shall never die.  I went through a phase where I ate nothing but cheesecake for every dessert for a month.  Half dare/half obsession, I undertook this obviously futile feat.  I happen to adore cheesecake but this was definitely not the case even half way through the month.  My point is, too much of anything is never good.  I stick to that.

Red Velvet Cupcakes
 
Prep time

Cook time

Total time

 

Author:
Serves: 2 Dozen Standard Size

Ingredients
  • 2 c flour
  • 1 ts baking soda
  • ½ ts baking powder
  • 1 ts salt
  • 2 tb unsweetened cocoa
  • 1 c veggie/canola oil
  • 1 stick melted butter
  • 1½ c sugar
  • 1¼ c whole buttermilk
  • 3 eggs
  • 2 tb red tint
Cream Cheese Frosting:
  • 2 8 oz blocks, softened cream cheese
  • ½ stick softened butter
  • Powdered sugar (use as much or as little as you’d like–cream cheese isn’t that snooty, it will yield to you completely).

Instructions
  1. In one bowl, sift together your dry ingredients: your flour, soda, salt, cocoa
  2. In a second bowl, beat together your oil, butter, and sugar.
  3. Slowly drizzle in your buttermilk
  4. Crack in one egg at a time
  5. Tip in your tint
  6. Scoop level amounts into a lined cupcake tin (using an ice cream scoops helps)
  7. Bake @ 350 for 17-22 minutes
  8. For the frosting:
  9. Break up your cream cheese and butter
  10. Add your SIFTED powdered sugar a bit at a time until fully incorporated.
  11. Add in some vanilla if you feel like it

Notes
Make sure all of your “cold” ingredients are at Room Temp. If you’re turned off by the Butter and Oil, sub with Apple Sauce instead (but I really wouldn’t) Similarly, if you don’t like the idea of all that tint, you could always tint with Beet Juice or crushed, dried Berries–however, to obtain that deep red, I actually do think it would change the flavor. If you don’t have Buttermilk, you could always combine 1 c full fat Milk + 1 tb Vinegar but I find that nothing beats the true thick tang of real Buttermilk You cannot use Baking Soda and Powder interchangeably It is super important to sift your dry ingredients together before adding them to your “wet” bowl Allow them to cool before frosting Just make sure you cream the Cheese and Butter first then sprinkle in your Sugar (gotta be Powdered) and sifting (and the Butter and Cheese being soft) will ensure you don’t have a lumpy Frosting.

I guess the point of Valentines is…
you can be fat AND happy,
have your cake AND eat it too?

Whether you’re with someone or not, rejoice in all the meaningful relationships that you’ve established.

Wishing you a happy day of cake eating!!

Love always,
Your Squishy Monster

2 thoughts on “Red Velvet Cupcakes

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