I only learned how to bake red velvet cupcakes because one of my best friends really love it. Instead of buying these ridiculously priced ones in Dubai, I thought I might just give it a try in the kitchen. So far, it's been highly requested by friends and colleagues.
The red velvet cupcake recipe I follow is by Paula Deen. She's Southern so all of her cooking is not only made with love, but lard, too. LOL The recipe includes vegetable oil, which might not work for some, but kind of works where we live as it is very dry; desert dry making your dessert dry. (see what I did there?)
Paula Deen's Red Velvet Cupcakes
Total Time: 40 min Prep: 20 min Cook: 20 min Yield: 24 cupcakes Level: Easy
Ingredients: 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk*, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract
*Tip: If you don't have buttermilk, just put 1 tbsp of white vinegar in 1 cup of regular whole milk and let it stand and coagulate for 5-10 minutes.
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
It's up to you if you wish to use the cream cheese frosting in the original Paula Deen recipe. But I will always have a soft spot for buttercream frosting and I usually don't put too much. That's what I've used every time I bake any cupcake.