Moist Red Velvet Cupcakes

Red velvet cupcakes are very trendy right now.  But, I have a confession to make.  I do not love red velvet cupcakes.  Most of the ones I have eaten have been dry and tasteless.  They are so pretty, though, that I want to like them.  Therefore, I have been on a search for a moist, flavorful red velvet recipe.

This recipe is one of the best I have found. They are supposed to be a copycat recipe of Sprinkles Red Velvet Cupcake.  It contains more butter, and so is not as dry.  The taste is much better, too. If you are looking for a moist, flavorful, and festive cupcake for the holidays, this would be a good one to try.  And, of course, when you top it with cream cheese frosting, who really cares what the cupcake tastes like anyway?

RED VELVET CUPCAKES

• 1 1/3 c all-purpose flour
• 3 tbsp. cocoa powder
• 1/2 tsp. baking soda
• 3/4 c salted butter, firm but not cold
• 1 c plus 2 tbsp. granulated sugar
• 2 large eggs
• 1 tbsp. red food coloring
• 2 tsp. vanilla extract
• 1/2 c whole milk
• 1 tsp. distilled white vinegar
• 1 recipe Cream Cheese Frosting (see below)

1. Preheat oven to 350 degrees.
2. In a mixing bowl, whisk together flour, cocoa powder, and baking soda, then set aside.
3. In a separate large mixing bowl on medium speed, whip together butter and sugar until pale and fluffy, about 3-4 minutes.
4. Add in eggs one at a time, stirring after each addition.
5. Add red food coloring and vanilla extract and mix to combine.
6. In a small mixing bowl (or measuring cup you used to measure the milk), combine milk and 1 tsp. vinegar.
7. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition.
8. Divide batter evenly among 15 paper lined muffin cups, filling each cup about 2/3 full.
9. Bake in preheated oven 18-21 minutes until toothpick inserted into center of cupcake comes out clean.  Do not overcook.
10. Remove from oven, and cool.  Once cooled completely, spread generously with Cream Cheese Frosting.

CREAM CHEESE FROSTING

• 1/2 c or 1 stick butter, softened
• 1 (8 oz.) pkg. cream cheese, softened
• 2 tsp. vanilla
• 1 box (1 lb.) powdered sugar

1. In a large mixing bowl, beat together, butter, vanilla, and powdered sugar on medium speed until all lumps are removed from powdered sugar.
2. Gradually add in pieces of the cream cheese in large chunks, until all of it is used.  Continue beating until smooth and creamy.
3. Spread on top of cupcakes or use a pastry bag to frost with a large star tip.
4. Decorate as desired with sprinkles or candies.

Recipe for cupcakes adapted from Cooking Classy

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