Red Velvet Cupcakes

Red Velvet Cupcakes

One of my favorite shows to watch on the Food Network was Throwdown with Bobby Flay. Unfortunately the show is no longer on, but the premise was Bobby Flay would go all over the country challenging local chefs who were experts in a certain dish, to a throw down. Two local judges would blindly taste each chef’s dish and decide who’s was the best. Often times Bobby Flay would beat out the expert, but not always. One of my favorite episodes was when Bobby challenged Brooklyn’s Cakeman Raven to a red velvet cake throwdown. Ever since watching that episode, this is the only red velvet cake recipe I use, because it’s so darn good.

The Fourth of July is right around the corner and that means backyard barbecue and son #1′s birthday.  What better way to celebrate both events then with Red Velvet Cupcakes. I really can’t think of anything more festive.

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes

Cakeman Raven, Cakeman Raven Confectionery, NYC

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F, and line your cupcake pans with your liners. 
2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
3. With mixer on med-low, mix the dry ingredients into the wet ingredients just until combined and a smooth batter is formed.
4. Fill you regular sized cupcake liners about 2/3 full.
5. Bake for about 21 minutes and let cool for 5 minutes in the pan.
6. Cool completely before icing.

Cream Cheese Frosting

• 1 pound cream cheese, softened
• 4 cups sifted confectioner’s sugar
• 2 sticks unsalted butter (1 cup) softened
• 1 teaspoon vanilla extract

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and butter on low speed until incorporated.
2. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Scrape down the sides of the bowl when necessary.  Reduce mixer speed to low and add the vanilla and then increase the mixer speed to high until light and fluffy. Refrigerate frosting until it’s consistency is stiff enough for frosting.

Yields about 22 cupcakes

Red Velvet Cupcakes

Mama’s Tips: You can leave your butter and cream cheese out overnight to get the perfect consistency for your frosting.

Recipe: Intermediate

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