Red Velvet Cupcakes Recipe

Ingredients

  • cups flour
  • 1 tbsp. cocoa powder
  • tsp. baking soda
  • ½ tsp. salt
  • ½ cup butter soft, plus 4 tbsp.
  • ¼ cup softened shortening
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 TBSP Red Velvet extract
  • 1 cup milk
  • 1 tbsp. Red gel food color

Vanilla frosting:

  • 1 C unsalted butter softened
  • 2 tsp vanilla
  • 2 C powdered sugar

Cherry frosting:

  • 1 C unsalted butter softened
  • 2 tsp vanilla
  • 2 C powdered sugar
  • 5 tbsp juice from a jar of maraschino cherries
  • 1 tsp almond extract
  • 2-4 drops of red food coloring

Instructions

  1. -Preheat oven to 350 degrees.
  2. -Line cupcake tins with paper liners.
  3. -Sift flour, cocoa, baking soda, and salt all together.
  4. -Mix the dry ingredients with a wire whisk for 3 minutes
  5. -In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
  6. -Add the egg, vanilla, red velvet extract, and red gel food coloring.
  7. -Mix well.
  8. -Add flour mix and milk, 1/2 portion of each at a time, mix until completely combined.
  9. -Spoon the batter into the lined cupcake tins until 2/3's filled.
  10. -Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
  11. -Cool for 10 minutes
  12. -Remove from cupcake tins to a wire rack until totally cooled.

Make the vanilla frosting first.

  1. -Add the butter into a standing mixer until fluffy
  2. -Mix on low.
  3. -Slowly add powdered sugar until blended.
  4. -Add vanilla and beat until thoroughly combined.
  5. -Scoop the frosting into the side a pastry bag with a large frosting tip.

Cherry Frosting

  1. -Add the butter into a standing mixer until fluffy
  2. -Mix on low.
  3. -Slowly add powdered sugar until blended.
  4. -Add in the cherry juice and almond extract.
  5. -Mix until blended
  6. -Add in the red food coloring, add in a drop or of the food coloring to get the shade of red that you desire
  7. -Add the frosting to a large star tipped pastry bad.
  8. -Twist the open end of the pastry bag to force the frosting to the tip.
  9. -Frost the cupcakes working from the outside edge to the center of the cupcake.