Red Velvet Cupcakes with Whipped Vanilla Icing

This red velvet cake has a such a rich flavor. Combined with this super light and fluffy icing these cupcakes are irresistible!

Red Velvet Cupcakes with Whipped Vanilla Icing

Ingredients
  

Red Velvet Cupcakes

  • 2 cups sugar
  • 3 tbsp unsweetened dark cocoa powder sifted
  • 3 cups cake flour sifted
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 sticks unsalted butter room temperature, cut into 1 inch slices
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 tsp apple cider vinegar
  • 1 1/2 tsp vanilla extract
  • 2 tbsp red food coloring

Whipped Vanilla Icing

  • 6 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 cups unsalted butter room temperature
  • 2 cups sugar
  • 2 tsp vanilla extract

Instructions
 

Red Velvet Cupcakes

  • Preheat oven to 350 degrees. Line two 12-cup cupcake tins with cupcake liners.
  • In a medium bowl, whisk together the sugar, cocoa powder, flour, baking soda, and salt.
  • In a stand mixer fitted with a paddle attachment, pour in the dry mixture you just mixed and add the butter. Mix on low for 2-3 minutes until mixture is grainy in texture.
  • In a medium bowl, whisk together eggs, buttermilk, vinegar, vanilla. And red food coloring.
  • Turn mixer to low and slowly add in the wet ingredients. Mix for about 2-3 minutes. (Make sure to scrape down the bowl in the middle so that everything gets mixed evenly.)
  • Pour mixture into cupcake liners, filling about 3/4 of the way up.
  • Bake for about 15-20 minutes, or until a toothpick comes out clean.
  • Let cool and transfer to cooling rack.

Whipped Vanilla Icing

  • In a medium saucepan, whisk the flour and milk until smooth.
  • Place pan over medium-high heat and whisk continually for about 3 minutes, until very think and bubbling.
  • Remove from heat and strain through a fine-mesh sieve into bowl. Place a piece of plastic wrap directly on surface and refrigerate for about 1 hour.
  • After an hour, remove the roux from the refrigerator and let sit at room temperature for about 30 minutes.
  • After 30 minutes, setup a stand mixer with a paddle attachment. Beat the butter on medium speed for about 3 minutes.
  • Gradually add the sugar. Beat on medium for 10 minutes. Every couple minutes scrap the bowl down.
  • Once butter/sugar mixture is pale and cream, add vanilla and mix until incorporated.
  • Add the room temperature roux and beat on medium for 10-15 minutes until very smooth and white. Every couple minutes scrap the bowl down. (Beat until all the grainy texture is gone. Test by rubbing a small amount between your fingers. If still grainy beat for a couple more minutes and test again.)
  • Once completely smooth, the icing is ready to use!

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