Moist Red Velvet Cupcakes

Annie's Eats is one of my go to sites for all baking recipes and when I wanted to try a red velvet cake that is the first place I turned to. And sure enough I was not disappointed because this cake is wonderfully moist and delicious. Never having tasted red velvet before, I was curious as to what it would taste like. Well, I guess it just tastes like very good cake. I know, that is not a good answer but really if you close your eyes and eat it, you will feel like you are eating a very nice yellow cake.

The recipe is extremely simple to make and takes very little time to come together. I mixed everything in a glass bowl with a fork (yes, that's right!) and made mini cupcakes. My frosting however turned out very runny and even though I could have added more sugar to make it thicker but I didn't want to as it would have made it too sweet.

Recipe Source - Originally from Apple a Day, Via Annie's Eats

Ingredients - Makes 24 Cupcakes

For The Cake

2 1/2 Cups Cake Flour - I made my own using the ratio given below

1 1/2 Cups Sugar

1 Tsp Baking Soda

1 Tbsp Cocoa Powder

1 Tsp Salt

2 Large Eggs

1 1/2 Cup Vegetable Oil

1 Cup Buttermilk - I used 1 Tbsp Lemon Juice mixed with enough milk to make one cup.

2 Tbsp Liquid  Red Food Colouring

1 Tsp Vanilla Essence

1 Tsp Distilled White Vinegar

For The Frosting

226 Gms (8 oz.) Cream Cheese

5 Tbsp Unsalted Butter, at room temperature

2 Tsp Vanilla Essence

2 1/2 Cups Confectioners Sugar (Sifted)

Note - To make one cup of cake flour, sift 3/4 cup all purpose flour and add 2 Tbsp Cornflour (Cornstarch in U.S). Thus, 1 Cup Cake Flour = 3/4 Cup All Purpose Flour + 2 Tbsp Cornflour

1. Preheat the oven to 175 Degree C (350° F). Line cupcake pans with paper liners. Whisk the cake flour, sugar, baking soda, cocoa powder and salt and keep aside.

2. Combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar in a mixing bowl and stir well to combine all ingredients. 

3. Add the dry ingredients and mix until smooth.

4. Divide the batter evenly between the prepared liners. Bake until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

Make The Frosting

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

Happy Eating!!