The past week has been stressful. Very, very stressful.
But it’s okay, because we have cupcakes, right? Cupcakes always make everything better. Especially these.
Kellen and I had the worst red velvet cupcakes at a little cupcake shop in Missouri, and ever since then I’ve been on a mission to make better ones to get that taste out of my mouth. These are perfect, and I don’t throw that term around loosely.
Just in case this week has been stressful for you guys, too, just scroll through these (the following pictures aren’t mine, I found them all on Pinterest, except for the cupcake pictures ):
P.s. I’ve been having trouble with my comments working lately, so if you’re having problems leaving a comment, will you email me? (email@example.com) Thanks guys!
The Perfect Red Velvet Cupcakes
From: Hummingbird on High
- 4 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons red food coloring
- 1/2 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons distilled white vinegar
- Cream Cheese Frosting
- Preheat the oven to 325 (F).
- Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. This creaming process should take about 5 minutes at sea-level, and around 3 minutes at high-altitude.
- Turn the mixer up to high speed, slowly add the egg, and beat until everything is well incorporated. Do not overbeat — this should only take about a minute.
- In a separate bowl, mix together the cocoa, red food coloring, and vanilla to make a thick dark, paste.
- Add to the butter mixture and mix thoroughly until the batter just becomes evenly combined and colored, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Do not mix any longer than necessary.
- Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until just mixed, and then add half the flour (1/2 cup plus 1 tablespoon) and continue mixing until the flour is just incorporated.
- Scrape down the side of the bowl and repeat this process until all the buttermilk and flour have been added.
- Add the salt, baking soda, and vinegar one at a time. Turn the speed up to medium-high speed, and beat for about a minute.
- Use a measuring spoon to dole out about 1 3/4 – 2 tablespoons of batter into cupcake cases in your muffin tin. The cases should be around two-thirds full.
- Bake in the preheated oven for 20 – 25 minutes, or until the cupcake top bounces back when touched. A toothpick inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before removing them onto a wire rack to cool completely.
- When the cupcakes are cold, frost with cream cheese frosting.