Best Southern Red Velvet Cupcakes Recipes

Southern Red Velvet Cupcakes image

Provided by Food Network

Categories dessert

Time 1h35m

Yield 48 mini cupcakes or 24 regular-size cupcakes

Number Of Ingredients 17

2 1/2 cups flour
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 1/3 cups vegetable oil
3/4 cup buttermilk, room temperature
2 tablespoons red food coloring
1 tablespoon white distilled vinegar
1/2 tablespoon vanilla extract
Cream Cheese Frosting, recipe follows
4 cups confectioners' sugar
8 ounces cream cheese
1 cup or 2 sticks unsalted butter
1/2 teaspoon salt
4 teaspoons pure vanilla extract

Steps:

Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.

SOUTHERN RED VELVET CUPCAKES (WALDORF ASTORIA RED CAKE) image

Yield 48 mini cupcakes

Number Of Ingredients 12

2.5 cups flour
1.5 cups sugar
3 Tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
2 eggs
1 1/3 cups vegetable oil (substitute half with applesauce)
3/4 cup buttermilk, room temperature (1 c buttermilk = 1 c milk + 3 Tbsp vinegar)
2 Tbsp red food coloring
1 Tbsp white distilled vinegar
1/2 Tbsp vanilla extract
Cream cheese frosting

Steps:

1. Preheat the oven to 350 F. Line mini muffin pans with 48 mini cupcake liners or line regular-size muffin pans with 24 regular cupcake liners. 2. In a mixing bowl, sift together flour, sugar, baking soda, cocoa powder and salt. 3. In a large mixing bowl, stir together eggs and oil. 4. In a mixing cup, mix buttermilk, food coloring, vinegar, and vanilla extract. Lightly whisk. 5. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red color, so add more cocoa powder, if the red is not deep enough. 6. Add the batter to the mini cupcake liners until they are 3/4-full and bake for 13-14 min, or until done. For regular sized cupcakes, bake 22 min or until done. Let the cupcakes cool completely. 7. Frost with cream cheese frosting (see pumpkin bar recipe).