Red Velvet

A Southern classic! A Northern favorite!  

Moist, velvety cake with just the right hint of cocoa, paired with a whipped cream cheese icing...YUM!

Not my traditional cream cheese icing, something a bit lighter. All the cream cheese flavor in a whipped topping. Its a keeper! As for the red velvet recipe, I strayed from my usual and substituted apple cider vinegar for the white vinegar (a little tip I picked up from an episode of DC Cupcakes). The jury is still out. Didn't really notice a difference, so if it ain't broke don't fix it!

How about these liners? Love, Love, Love! I found them a few weeks ago during a bout of impulse buying. What a good excuse to bake. And seriously, don't they just scream red velvet?  

Simple, yet elegant. Who says cupcakes can't be formal!


Red Velvet Cupcakes
2 1/2 cups AP flour (additional 5 tbsp if using cake flour)
1 1/2 cups sugar
1 heeping tablespoon cocoa (2 tbsp for a hint more richness)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon vanilla
2 tablespoons red food coloring

In medium bowl, sift together dry ingredients.  In large bowl, beat eggs, vegetable oil, buttermilk, vinegar, vanilla, and food coloring.  Add dry ingredients to wet ingredients and mix until smooth.  Fill cupcake liners approx. 2/3 of the way.  Bake at 350 degrees until toothpick comes out clean (ovens vary, 18-20 min range).  Makes about 2 dozen cupcakes 

Whipped Cream Cheese Icing
1 (8oz) package cream cheese, softened 
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cup heavy cream

In large bowl, beat cream cheese, sugar, salt, and vanilla until smooth.  In small bowl, whip heavy cream until stiff peaks form.  Gently fold into cream cheese mixture.


  1. Xanda....these are the most beautiful cupcakes! thanks for bringing one over for me to taste :)

  2. that is a gorgeous cupcake! I would love women right now!

  3. Beautiful cake! And yes, the liners are gorgeous.


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