Now Shipping Heat N' Eat Biscuits Nationwide! Order Now

Red Velvet Cupcakes

Rating

A sweet Southern classic, these dense, chocolaty cupcakes are as magical as they sound! Recipe by our Pastry Chef, Christa Nash.

Servings: Makes 24 Cupcakes

Ingredients

Directions

  1. Preheat convection oven to 300°F (320°F for conventional ovens). Line standard muffin tins with paper liners.
  2. Sift the flour, baking soda, cocoa, and salt into a bowl. Whisk briefly to combine and set aside.
  3. In an electric mixing bowl on medium speed, mix together sugar and canola oil until blended.
  4. Add eggs one at a time, scraping the bowl to ensure that they are completely incorporated.
  5. Add food coloring, vinegar, and vanilla extract.
  6. Mix on low speed. Add dry ingredients in batches, scraping sides of bowl to ensure batter is mixed well.
  7. Add buttermilk and scrape sides of bowl until incorporated.
  8. Divide batter evenly among lined cups, filling each three-quarters full.
  9. Bake, rotating halfway through, until a cake tester in the center comes out clean (about 20 minutes).
  10. Allow to cool completely before removing cupcakes.

Cream Cheese Frosting

Ingredients

Directions

  1. On medium speed, mix cream cheese and butter together until soft and smooth. Scrape sides of bowl to be sure all ingredients are incorporated well.
  2. On low speed, slowly add sifted confectioners sugar in batches, scraping sides of bowl. Add the vanilla and beat until the frosting is light and fluffy, about 3 to 5 minutes.
  3. Frost your cupcakes and enjoy!

Baking Tip: Do not use reduced fat or nonfat cream cheese.