Red Velvet Cupcakes

In celebration of the Jewish holiday this last weekend, I made these delicious homemade Red Velvet cupcakes. I used my brand new stand mixer which my wonderful husband bought me. Thanks Gary (lol).

Our Red Velvet cupcakes are topped with semi-sweet chocolate frosting that was cooked to produce a silky texture. This brightly hued confection gains some of its red tint through a natural reaction between cocoa and the acids in vinegar and buttermilk. I bought all natural food coloring at Whole Foods market and used all organic and natural ingredients for this delicious and fine desert.

Vegan Alternatives: soy based butter or alternative, soy/rice/almond milk instead of milk & buttermilk, carob chips instead of semi-sweet chips, egg substitute

As you can see in the picture, I chose to do most of the batch with the frosting below, and a few with cream cheese frosting. I used the natural pre-made cream cheese frosting since I only needed a small batch. The amount of frosting produced was more than expected so I put the extra in an air tight plastic container and refrigerated. I frosted the cupcakes about 2 hours after the cupcakes cooled.

Serving Size: Yields 2 dozen cupcakes

Ingredients for the Cake
- 1/3 cup(s) organic cocoa powder
- 3 tablespoon(s) all natural red food coloring
- 1 1/2 teaspoon(s) pure vanilla extract
- 1/2 cup(s) unsalted organic butter, softened
- 1 1/2 cup(s) sugar
- 4 egg yolks
- 1 cup(s) buttermilk
- 1 teaspoon(s) sea salt
- 2 1/4 cup(s) sifted unbleached cake flour
- 1 teaspoon baking soda
- 1 teaspoon white vinegar

Ingredients for the Frosting (Chocolate)

- 1 cup milk
- 3 tablespoon(s) flour
- 1/8 teaspoon(s) salt
- 8 ounce(s) of either dark chocolate or semi-sweet chocolate
- 1 cup(s) butter
- 1 1/2 cup(s) confectioners' sugar (I used powdered sugar)
- 2 tablespoon(s) cocoa
- 1 teaspoon(s) vanilla extract

DIRECTIONS FOR THE CAKE

1. Heat oven to 350 degrees F.

2. Line 2 standard 12-cup cupcake tins with baking papers and set aside.

3. Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside.

4. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute.

5. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour.

6. Mix the baking soda with the vinegar and blend into the batter.

7. Fill each cupcake tin with 3 tablespoons batter,

8. Bake in the oven for 15 minutes or until a toothpick inserted in the cupcake center tests clean.

9. Cool in the pans on a wire rack for 15 minutes. Release cakes and cool completely before frosting with Cooked Chocolate Frosting.

DIRECTIONS FOR THE FROSTING

1. Whisk milk, flour, and salt in a small saucepan over medium heat until the mixture thickens and begins to bubble — 1 to 2 minutes. Transfer to a small bowl and let cool.

2. Melt chocolate and set aside to cool.

3. Beat butter, confectioners' sugar, and cocoa together until light and fluffy.

4. Beat in the cooled chocolate and add milk mixture and vanilla extract until smooth and fluffy.