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!
Notes
Recipe from The Magnolia Bakery Handbook