I didn’t grow up a Southerner, not can I even say that I can remember eating red velvet cake growing up at all, so I can’t claim to be an expert on them. However, this recipe from the Joy of Baking produces some excellent red velvet cake. It’s got a very mild chocolate and vanilla flavor and is certainly bright red.
I used a milder flavored cream cheese icing to frost it. Its recipe was:
8oz Cream Cheese
8oz Unsalted Butter
12oz Powdered Sugar
As always, here’s the mise en place for the cupcakes.
The cupcake papers go into their tins.
The dry ingredients get measured out.
And then sifted together to mix and also make them light and airy.
Then the butter and sugar cream together in the mixer.
The eggs and vanilla go in next.
Buttermilk gets mixed with red food color.
Then, the flour mixture and the buttermilk get mixed in, alternating between the two so that no lumps can form.
Once all the dry ingredients and buttermilk are mixed in, then the vinegar and baking soda get quickly mixed together and then folded into the cake batter.
The batter gets portioned out into the cupcake tins.
The cupcakes bake at 350 Fahrenheit for about 20 to 30 minutes. They are then removed from the tins and cooled on wire racks.
Here is the mise en place for the cream cheese icing.
Not much to do here, the butter and cream cheese mix together, then the powdered sugar goes in and everything mixes until its fluffy.
Here is the small army of frosted cupcakes.
This one came out just about perfect and so it gets a solo portrait.