this is by far my most successful cupcake ever! it has been in my long to-bake-cake [or cupcake] list and finally...i did it! and for a first, i must say it was a sweet success!:) go ahead ask my daughter S who asked me again today to make more!:) hee! even M said they were velvety moist and delicious! thank you! never mind the little boy. he didn't even taste it. no sweet tooth on that one, just like mom:)
Normally, 2 dozens is just too much, so i decided to make 12 cups only and divided the recipe bellow into half...except for the Cream Cheese Frosting because left-over frosting can be stored in the fridge for a week at least or more if stored in the freezer. now, i realize...i should've stuck with the original recipe because it was all gone in 60 seconds!:)...ok, that's exaggeration, but i didn't even get to eat a whole cup. S really loved 'em!
recipe to follow WHAT YOU NEED
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
cream cheese frosting
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
HOW-TO
Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
Cream butter and sugar until fluffy.
Add eggs and blend well.
Make a paste of cocoa and food coloring and add to the butter mixture.
Sift flour and salt togethr into this mixture.
One at a time, add the following ingredients: buttermilk, vanilla, and water.
In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.
...An entry to 
MOM gets all ♥♥♥♥♥ out of ♥♥♥♥♥...definitely! credits to RecipeZaar.thanks to 
as well for adding this recipe post on their website!
15 comments in “Red Velvet Cupcakes”
June 9th, 2009 at 12:33 am
I love red velvet cake and these look delicious!
Very nice shot.
My post is here: Carletta’s Captures.
June 9th, 2009 at 12:38 am
Lovely, just lovely!
Did you use red beets? I’ve been on the lookout for a trusty red velvet cake recipe for the longest time.
June 9th, 2009 at 3:15 am
they look awesome! share the recipe, sis… :-)
June 9th, 2009 at 3:57 am
Yum. I made my first red velvet cake this winter and it was delicious. Did you use cream cheese frosting too?
June 9th, 2009 at 7:49 am
Yummy…great red cupcakes, Hope you enjoyed them.
June 9th, 2009 at 9:40 am
OOO, these sound and look so so good. I will make these for the weekend..FABULOUS Ruby post..
xo bj
June 9th, 2009 at 10:04 am
Yum…my husband’s favorite!
June 9th, 2009 at 10:55 am
A yummy entry for RT! They look delicious. Thanks for sharing.
June 9th, 2009 at 7:01 pm
Great shots. Boy do they look yummy. Qish I could reach out and pluck one off the page. Thanks for the recipe too.
June 9th, 2009 at 8:11 pm
This is mouth watering..yumm!
June 20th, 2009 at 11:31 am
O.M.G! Looks sooooo good.
How are you?
Paz
June 22nd, 2009 at 8:42 am
looks sinfully delicious
June 28th, 2009 at 1:56 am
We made this before and they can definitely disappear faster than it took you to make em, but they are so lovely!I’d love to guide our readers to your site if you won’t mind.Just add this foodista widget to this post and it’s all set to go, Thanks!
July 27th, 2009 at 9:27 am
I wonder what’s the taste like. Is it sweet in a candy kind of way? Or like cheesecake sweet? Nice image by the way. The cake top is sublime.
September 17th, 2009 at 9:50 am
Looks delicious! I’ll have to try your recipe soon :)
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