As promised, today we’re sharing with you the recipe we used to make the celebratory red velvet cupcakes on Monday. We found two different recipes online and combined them with a few tweaks. This recipe makes 24 servings so feel free to cut it down by half if you only want to make a dozen of them.
Red Velvet Cupcake
- 2 eggs
- 1.5 cups canola oil
- 1.5 cups sugar
- 1 cup plain yogurt
- 2 tablespoons red food colouring
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 2.5 cups flour
- 1 tablespoon cocoa
- 1 teaspoon baking soda
- a pinch of salt
- Preheat oven to 350F (180C)
- Mix sugar with all wet ingredients (eggs, oil, yoghurt, food colouring, vinegar and vanilla)
- Add dry ingredients (flour, cocoa, baking soda and salt) and blend until just incorporated
- Place cupcake paper cups into a muffin pan, divide the batter in the cups to about 2/3 filled.
- Bake for 20-22 minutes, rotate half-way through
- Remove and let cool
Cream Cheese Frosting
- 10 oz cream cheese, softened
- 4 oz butter, softened
- 0.5 teaspoon vanilla extract
- 2 cups icing sugar
- Beat the cream cheese, butter and vanilla extra together until smooth
- Add the icing sugar and on low speed, beat until incorporated
- Turn to high speed and mix the frosting until light and fluffy
Decorating the Cupcakes
Come on, there is no rules to decorating cupcakes. Having said that, here are some tips:
- Only put on the frosting after the cupcakes completely cool down.
- If you want to make it even more girly than it already is, add a drop of red food colouring to your frosting and make it pink.
- Dress them up with crushed nuts and/or fresh fruit. For special occasions such as Christmas, you can sprinkle some crushed pistachio or silver dragées.
Just have fun and put as much frosting as you wish!!
Hope you’ve enjoyed our first recipe post, give it a try and don’t light the kitchen on fire – let us know how the cupcakes turn out!