Believe it or not, the title of this post is not clickbait… I genuinely baked 52 cupcakes yesterday morning! My office had a party to celebrate, together with our students, both Halloween and our branch’s second birthday, so I decided to make a little treat for everyone.While the recipe is not new, as I have used this exact one for my red velvet cake, it is altered to suffice for this many cupcakes.
Red Velvet Cupcakes
- 5 cups (approx. 500 gr.) flour
- 1 teaspoon salt
- 4 tablespoons cocoa
- 2 teaspoons vanilla (I used 1 Dr. Oetker packet)
- 1 cup (250 gr.) softened, unsalted butter
- 3 cups (approx. 600 gr.) white sugar
- 4 eggs
- 2 cups (500 ml.) buttermilk*
- 4 tablespoons red food coloring
- 2 teaspoons vinegar (I used apple vinegar)
- 2 teaspoons baking soda
- 3 cups (approx. 350-400 gr.) powdered sugar
- 250 gr. cream cheese
- 1/4 cup (60 gr.) softened, salted butter
* If you don’t have buttermilk, then mix 2 cups of regular milk with 2 tablespoons of vinegar, as I did.
I will immediately inform you that I started baking at 8:30 in the morning and finished around 11:30, so give yourself plenty of time if you intend on making this many! If you desire, cut the recipe in half, which will significantly decrease both the amount of time required and the number of cupcakes. Also, definitely invest in sturdy cupcake holders, because the paper ones I used were quite problematic, as they barely held their shapes.
- In one bowl sift your flour, salt, vanilla, and cocoa. (If your vanilla is liquid, add it after the eggs)
- In a bigger bowl mix your softened butter until it is creamy and then add in your sugar.
- Drop in one egg at a time and keep mixing.
- Combine your milk and red food coloring in a third bowl.
- Add your milk and flour mixtures into the bowl with the butter, alternating between the two of them.
- Add the vinegar on the soda before using a spatula to fold it into your batter.
- Use an ice cream scooper or two teaspoons to transfer the batter into your cupcake holders.
- Bake at 175°C for 20-25 minutes; I simultaneously baked 40 cupcakes on two baking trays and then added the last 12 after the first batch.
- Allow your cupcakes to cool before you make the cream cheese frosting.
- Mix your powdered sugar, cream cheese, and salted butter until the frosting is thick and well-combined.
- Frost your cupcakes and use 2-3 of them to make crumbs for decorative purposes; simply crush them and sprinkle the crumbs on each cupcake.
If you have never tasted red velvet, just imagine cocoa flavored red cupcakes with a sweet frosting on top. They’re both delicious and beautiful, bound to impress anyone who tries them. I can guarantee you that this recipe is a winner 🙂
Until next time!