This was my first time making red velvet from scratch, so I decided to turn to the queen of baking Martha! The following recipe is adapted from her website (http://www.marthastewart.com/). I did make small changes; I did not use a cupcake pan but made it in a normal square pan then when the cake was completely cool I cut out circles with a plastic cookie cutter.
Ingredients:
· 2 1/2 cups cake flour (not self- rising), sifted ( I used cake flour)
· 2 tablespoons unsweetened Dutch-process cocoa powder
· 1 teaspoon salt
· 1 1/2 cups sugar
· 1 1/2 cups vegetable oil
· 2 large eggs, room temperature
· 1/2 teaspoon red gel-paste food color
· 1 teaspoon pure vanilla extract
· 1 cup buttermilk
· 1 1/2 teaspoons baking soda
· 2 teaspoons distilled white vinegar
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
Cream Cheese frosting:
Ingredients
Ingredients
· 8 ounces (2 sticks) unsalted butter, room temperature
· 12 ounces cream cheese, room temperature
· 1 pound (4 cups) confectioners' sugar, sifted
· 3/4 teaspoon pure vanilla extract
Directions
1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.
Ingredients:
· 2 1/2 cups cake flour (not self- rising), sifted ( I used cake flour)
· 2 tablespoons unsweetened Dutch-process cocoa powder
· 1 teaspoon salt
· 1 1/2 cups sugar
· 1 1/2 cups vegetable oil
· 2 large eggs, room temperature
· 1/2 teaspoon red gel-paste food color
· 1 teaspoon pure vanilla extract
· 1 cup buttermilk
· 1 1/2 teaspoons baking soda
· 2 teaspoons distilled white vinegar
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
Cream Cheese frosting:
Ingredients
Ingredients
· 8 ounces (2 sticks) unsalted butter, room temperature
· 12 ounces cream cheese, room temperature
· 1 pound (4 cups) confectioners' sugar, sifted
· 3/4 teaspoon pure vanilla extract
Directions
1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.
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