Red Velvet Surprise Cupcakes
A RED cupcake.
Whoever thought of the idea is GENIUS…so bright, so enticing, the color just POPS!
This is by far the BEST cupcake to surprise someone with.
I have actually never made Red Velvet Cupcakes…believe it or not! So as you can all imagine, I jumped at the opportunity to make my cousin something EXTRA SPECIAL for passing his extensive 2 hour piano exam!
He deserves a cupcake in my book.
“So…what makes cupcakes red?” asked my cousin, super puzzled.
Check out my recipe below to find out!!
And as always, enjoy my photos!
Mixing up the batter.
Muffin cups are filled and ready for baking!
Into the oven at 350 degrees F.
20 minutes later...
Red beauties fresh out of the oven.
Gotta get a group shot...
And an insider's perspective.
Rich cream cheesy frosting.
I made a piping bag out of a Ziploc!
Frosted beauties waiting to be covered in chocolate shavings.
Voila! Red Velvet Cupcakes!
- 2½ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 oz (1 box) red food coloring
- 1¼ cups vegetable oil
- 1½ cups sugar
- 2 eggs (at room temperature)
- 1 tbsp vanilla
- 1 cup buttermilk
- 1 tsp white or apple cider vinegar
- ½ tsp baking soda
- ½ cup chocolate chunks
- 16 oz cream cheese (2 packages)
- ½ cup butter
- 2¾ cups powdered sugar
- Dash salt
- 1 tbsp vanilla
- ½ tbsp lemon juice
- Pre-heat your oven to 350 degrees F.
- Line your cupcake pan with muffin tins (this recipe makes 24 cupcakes)
- In a bowl, combine the following ingredients: flour, baking powder, salt, cocoa powder. Sift and set aside.
- In a separate bowl, using an electric mixer, combine sugar, oil, eggs (one at a time), vanilla, and red food coloring.
- Add ⅓ of your dry ingredients into the red sugar mixture. Mix well. Add ½ of your buttermilk to the red sugar mixture. Mix well. Alternate adding the dry mixture and the buttermilk to the red sugar mixture, ending with the dry.
- In a small bowl, combine the vinegar and the baking soda. Let it fizz for a minute and then add it to your red mixture.
- Your batter should be a beautiful red color and medium consistency.
- Add in the chocolate chunks, stirring by hand.
- Fill your muffin tins ½ to ¾ of the way full with your red batter. Some easy ways to do this are to use a mini ice cream scoop or to put some of the batter into a measuring cup and pour into the muffin cups.
- Bake in the oven at 350 degrees F for 20 minutes, or until the cupcakes pass the toothpick test.
- Let them cool completely before icing them.
- In a large bowl, using an electric mixer cream the butter, cream cheese, powdered sugar, and lemon juice. Mix well until the icing is light and fluffy.
Mmm going to actually have to try these. At the moment I’m a ‘box baker’
Hi,
Your cupcakes look really nice and delicious. Our company would like to know if we can place an order. May we know where to find your store? Would you have a contact number we can call? Please advice.
Thanks!