I’ve got a deep-rooted passion for all things red velvet.
After a disappointing run-in with a Costco abomination parading as “red velvet” (it was not) for my birthday several years ago, my dad tried to make it up with these red velvet cupcakes. He somehow managed to get his hands on the recipe used by the Waldorf Astoria (yeah, that one), and they were divine.
I made a few alterations and opted for a cream cheese frosting recipe instead of the one used by the Walforf, which included flour for reasons unknown, and the result is a batch of the best damn red velvet cupcakes I’ve ever eaten.
They’re ridiculously simple to make. The hardest part is either managing to avoid getting the red dye all over your clothes or managing to avoid eating the batter before it’s been cooked. Unclear, but what is clear is that I’ve found my soulmate and it is in the form of a little red cake. We’re very happy, and you can send any gifts from the registry at your earliest convenience.
The best part? Now that I’ve discovered the ultimate red velvet recipe there is no end to the things I plan on doing with it.
Red velvet covered cookies? Sure, why not!
Red velvet brownie bars with a cream cheese topping? How whimsical!
Red velvet cake with alternating layers of chocolate ganache and cream cheese mousse? Easier than assembling IKEA furniture!
They’ll call me the red velvet wizard. I’ll make t-shirts.
RED VELVET CUPCAKES
makes about 20 cupcakes
You Will Need
- 1/2 cup butter, softened
- 1,5 cups white sugar
- 2 eggs
- 1/4 cups red food colouring
- 1 tbsp. apple cider vinegar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup yoghurt
- 1,5 cups flour
- 2 tbsp. cocoa powder
- 1 tsp. vanilla extract
- FOR THE CREAM CHEESE FROSTING:
- 8 oz. cream cheese, at room temperature
- 1/4 cup butter, at room temperature
- 4 cups powdered sugar, sifted
- 1 tsp. vanilla extract
- Preheat your oven to 350F. Line cupcake tins with cupcake fillers.
- In a stand mixer, cream the butter and sugar together until fluffy, then beat in the eggs.
- Separately, make a paste of the food colouring and cocoa powder. If it’s too stiff, add in some more dye. Add to butter mixture.
- Sift together the flour and salt, then add to the mixture alternating with the cup of yoghurt (I used Greek yoghurt, but any plain yoghurt will be fine). Beat in the vanilla.
- Fold in the baking soda and vinegar -do not beat- and scoop batter into cupcake tins. Bake for about 12-15 minutes, checking after 10. Let the cupcakes cool completely before frosting.
- To make the cream cheese frosting, beat together the cream cheese, butter, and vanilla until creamy. Slowly add in the powdered sugar one cup at a time and mix until well combined.