Growing up it was understood, for my birthday I wanted one thing, RED VELVET CAKE!!! It’s the best. Since I’m way past the age of getting sugary goodies for my birthday, I’ve been on the search for the perfect substitute.
Now, say what you will about Martha Stewart, but the woman is in a whole other universe of awesome (you know your hatred stems from jealously anyway!). A few years ago she had the amazing team from Baked in Brooklyn on her show, and my recipe search was over.
These cakes are divine. Moist, flavorful and completely irresistible. Paired with the only recipe you will ever need for cream cheese frosting, these are winners!
Experiment with the color of the frosting, add a little green for the envy others will feel at your superior baking abilities, or for the holidays! Whichever!
1/4 c cocoa powder
2 tbl red food coloring
6 tbl unsalted butter, room temperature
1 tbl plus 1 1/2 t vegetable shortening, at room temperature
1 2/3 c sugar
3 large eggs
1 c buttermilk
1 t pure vanilla extract
2 1/2 c cake flour (not self-rising)
1 t salt
1 tbl cider vinegar
1 t baking soda
Preheat oven to 350 degrees with rack in the center of the oven.
Place cupcake liners in cupcake tin and spray with small amount of cooking spray.
In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth.
Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Be sure to crack your eggs into a small bowl before adding them to the mixture… we don’t want shells in our cupcakes!
Stir buttermilk and vanilla into cocoa mixture.
Into another medium bowl, sift together flour and salt.
With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
Using 1/4 c, pour batter into cupcake tins. Bake for approximately 18- 20 minutes, rotating the pan after 10 minutes for even baking. Test with a toothpick until cake comes out clean.
Remove from the oven and let cool completely on wire racks.
Cream Cheese Frosting
1 8 oz package of cream cheese, softened
1 stick of butter, softened
1 16 oz package of powdered sugar, sifted
1 t vanilla extract
Combine cream cheese and butter in an electric mixer. Beat at medium speed until smooth. This will be so easy if your butter and cream cheese have been sitting out for awhile, trust me!
Gradually add sugar, beating until light and fluffy.
Stir in vanilla.
Add to cake decorating bags and make those cupcakes pretty!