I found a great recipe for Red Velvet Cupcakes with Cream Cheese Frosting on Martha Stewart’s website. I’ve made these cupcakes twice now and just love them! They are super moist and the cream cheese frosting is A-mazing. Once frosted they need to be kept in the refrigerator. If you make them and aren’t going to eat them in the next couple days, I would recommend not frosting them and leaving them in sealed bag or container until the day you are going to consume them-otherwise, after a few days in the fridge the cupcakes lose their moisture.
Try making mini cupcakes–they are a great small dessert for large groups! They won’t take the full 20 minutes, so keep a close eye on them. Depending on the size of the cups and your oven, they could take as little as 10 minutes. To experiment, I set the timer to 5 minutes and rotated the pan-mine were done in about 12 minutes.
From Martha Stewart
Makes 24 Standard Sized Cupcakes
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
Preheat your oven to 350 degrees. Prepare a muffin pan by lining with cupcake liners.
In a medium-sized bowl, mix together the flour, cocoa, and salt. Set aside.
In a large mixing bowl, beat together sugar and oil with an electric mixer on medium-high speed. Add in the eggs, one at a time, mixing well. Scrape the sides of the bowl and mix in the food coloring and vanilla.
To the egg mixture with the mixer on low, add in the flour mixture and buttermilk, alternating, and mixing well after each addition. In a small bowl, stir the baking soda and vinegar together. Add this mixture to the batter and mix for an additional 10 seconds on medium speed.
Pour the batter into the prepared muffin pan (each liner will be filled about 3/4 full). Bake in preheated oven for about 20 minutes (rotating halfway through). The cupcakes should be set in the middle. Remove from oven and place muffin pans on a cooling rack. Cool completely and then remove the cupcakes from pan.
Store cupcakes in airtight containers at room temperature. Cupcakes can be frozen for up to 2 months. Frost if desired (I would highly suggest the cream cheese frosting below). If you frost the cupcakes with the cream cheese frosting, I would suggest storing the cupcakes in the fridge.
Cream Cheese Frosting
From Martha Stewart
Yields 4 cups
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract