I love Red Velvet cake, OMG it is deliciously decadent. I have to admit that I am a bit of an addict and this recipe has the perfect combination of chocolaty richness paired with creamy, tangy, sweetness.
This recipe makes 2 dozen of these devilishly delicious cupcakes.
2 1/2 cups cake flour, sifted twice
3 tablespoons unsweetened cocoa powder
1 teaspoon of baking soda
1 1/2 teaspoon of baking powder
1 teaspoon of salt
2 cups sugar, room temperature
1 cup butter
1 cup buttermilk
2 teaspoons of vanilla extract
2 ounces of red food coloring
1 teaspoon of white distilled vinegar
½ cup of dark coffee
Preheat oven to 350 degrees F
Place cupcake liners or grease two 12 cupcake molds.
In a bowl, gently sift together the flour, cocoa powder, baking soda, baking powder and salt. Set the dry ingredients aside.
In a large bowl, whisk together the sugar and butter until they are thoroughly combined and fluffy.
Beat in the eggs (one by one), buttermilk, vanilla, food coloring, vinegar and coffee.
Beat the wet ingredients into the dry ingredients 1/2 cup at a time until everything is incorporated.
Pour the batter 3/4 of the way up in each of the cupcake molds.
Bake the cupcakes for 20-25 minutes or until a toothpick comes out clean from the center.
Allow the cupcakes to cool for a minimum of 30 minutes.
Layered Cake Instructions
You can also bake a large 2 layer cake with this recipe. Simply butter and dust two 9 inch cake pans and pour the batter in, bake for 40-45 minutes.
Cream Cheese Frosting Ingredients
2 8 ounce packages of cream cheese, softened
2 sticks of butter (1/2 cup), softened
1/2 teaspoons of vanilla extract
4 tablespoons of sour cream
1 16 ounce package of confectioners sugar
Cream Cheese Frosting Directions
Beat together the first 4 ingredients until the mixture is smooth.
Add the sugar in small portions and whip until fluffy.
Once the cakes have fully cooled, cover each with the Cream Cheese Frosting.