If you followed our adventures here at The Foodies’ Kitchen, you know this is not my first rodeo making Red Velvet Cupcakes. It was June 2010 when I posted a recipe for Pink Velvet Cupcakes, and even though they tasted great, it was not the result I wanted. I wanted something bight red like this. So, after a few test recipes I found one that was both flavorful and bright Red. One problem: the only food coloring I could get my hands on in February was a local brand. I searched high and low for the infamous food coloring powder with no success. So, here I was and made these beauties. This food coloring is more pink than red, so they turned out bright Fuchsia. And they look gorgeous!
Angie Dudley (better known as Bakerella) is the mastermind behind this recipe, and from now on it will be my go-to recipe for Velvet cupcakes, specially since it asks for all-purpose flour instead of cake flour. All around, no matter what color you decide to use, these cupcakes turn out delicious. The frosting is sweet, so if you want to cut on confectioners sugar, I’d add a bit more of cream cheese (an ounce or two should do it). I do recommend preparing these cupcakes the day you’ll be serving them as the frosting has cream cheese in it.
One last note, I found the Black and White Damask Cupcake Liners at Blossom Cakes in Guatemala City, but if you’re in the US you can get them from Bake it Pretty. About 50 cupcake liners for $3.50 – that’s a bargain!
Fuchsia Velvet Cupcakes
Recipe adapted from Bakerella
Makes 24 Cupcakes
2 1/2 cups all-purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
1 cup oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1-2 oz. fuchsia (bright dark pink) food coloring
- Pre-heat oven to 350 degrees.
- Line trays with cupcake papers.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- With the help of an ice cream scoop, divide batter into cupcake pans. After that, slightly drop the pans on the counter a few times to release any air bubbles.
- Bake for about 18 minutes or until a toothpick inserted comes out clean.
Creamy Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
- Sift sugar and set aside.
- Beat cream cheese and butter on high until creamy. Add vanilla.
- Then, add the sugar in batches. Scrape down the sides in between each addition.
- And frost away.
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