Just In Time For Valentine’s Day: A Sprinkle of Red Velvet Cupcakes

For the Red Velvet Cake

•  2 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2 cups granulated sugar
• 3/4 cup unsalted butter, softened
• 1/3 cup canola oil
• 3 large eggs
• 6-8 drops red food coloring
• 1 1/3 cups buttermilk
• 1 Tbsp vanilla extract
• 1 1/2 tsp vinegar

For the Yellow Cake:

•  1 1/4 cups all-purpose flour
• 1 1/4 cups cake flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 2/3 cups granulated sugar
• 1 cup unsalted butter, softened
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup buttermilk

 For the Frosting

• 12 oz cream cheese, softened
• 6 Tbsp unsalted butter, softened
• 6 Tbsp salted butter, softened
• 1 tsp vanilla extract
• 4 1/2 cups (560g) powdered sugar

For the Red Velvet:

1. In a mixing bowl add flour, baking soda, and salt.
2. Sift in cocoa powder then whisk mixture completely, set aside.
3. In the bowl of an electric stand mixer whip together sugar and butter until pale and fluffy. Make sure to scrape down the sides as you whip.
4. Mix in vegetable oil.
5. Blend in eggs one at a time, mixing just until combined after each addition.
6. Mix in the red food coloring.
7. In a liquid measuring cup, measure out buttermilk then whisk in vanilla extract and vinegar.
8. Working in three separate, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.
9. Scrape down sides and bottom of a bowl with a rubber spatula to ensure everything is incorporated.
10. Add 1-2 spoonfuls to each cupcake.

For the Yellow Cake:

1.  Mix all-purpose flour and cake flour into a mixing bowl.
2. Add baking powder, baking soda, and salt and whisk, set aside.
3. In the bowl of an electric stand mixer whip together butter and granulated sugar until fluffy.
4. Mix in eggs one at a time.
5. Add the vanilla.
6. Add in 1/3 of the flour mixture then mix just until combined, then add in 1/2 of the buttermilk and blend until combined, repeat the process once more then finish by mixing in remaining 1/3 of the flour mixture.
7. Scrape down sides and bottom of a bowl with a rubber spatula.
8. Add to the top of the red velvet in the cupcake liners.

For the Cream Cheese Frosting:

1. In the bowl of an electric stand mixer whip together cream cheese and butter until smooth.
2. Mix in vanilla and powdered sugar and whip until fluffy.
3. Finally, after the cupcakes have cooled frost them using a pastry bag.

These cupcakes are so yummy and so worth the amount of time spent making them.

So tell me what is your favorite kind of cupcake?