red velvet cupcakes

when i first started bringing my baked goodies to work, i took any requests too. the first one was for red velvet cake. that was like over four weeks ago, and for one reason or another, the red velvet never got made. they were all good sports though, and happily enjoyed whatever else i brought in, but i was always reminded of my promise to bring in some of the red stuff. and by now, because of all the anticipation, the pressure was on!

red velvet cake:
makes 24 cupcakes (or 1 two-layer cake)

from martha's website

2 1/2 cups cake flour, not self-rising
1 tsp salt

1/4 cup cocoa powder

1 1/2 cups sugar

1 1/2 cups canola oil

2 large eggs
1/4 cup red food coloring

1 tsp vanilla
1 cup buttermilk

1 1/2 tsp baking soda

2 tsp white vinegar

1. preheat oven to 350F. prepare two muffin tins with liners. in medium bowl, whisk cake flour, salt, and cocoa; set aside.

2. in bowl of mixer, combine sugar and oil and beat on medium until well combined. add eggs, one at time, beating well after each addition. add food coloring and vanilla and beat until well combined. add flour mixture, alternating with buttermilk.

3. in small bowl, mix baking soda and vinegar. add to batter, and beat for 10 seconds. evenly divide batter in muffin tins.

4. bake until cake tester comes out clean, about 25 minutes. transfer to wire rack to cool, remove from tins and cool completely.

cream cheese frosting:
makes 2 cups

1 stick butter, room temp

8 oz cream cheese, room temp

1 cup confectioners' sugar, sifted

1 tsp vanilla

1/4 cup finely chopped walnuts

1. beat butter in electric mixer until light and fluffy, about 2 minutes. add cream cheese and beat until well combined, another 2 minutes.

2. add sugar and vanilla, beat until combined. fold in walnuts. top on cupcakes!


  1. You have to love any recipe that has the chutzpah to include 1/4 cup of red food coloring, which is why I usually break down and use the mix for them. In any case, they are glorious morsels of joy!

  2. Hi mimi,

    That looks so cute & yummy.

    You asked about book recommendations, well how about Home Baking The Artful Mix of Flour and Tradition Around the World by Jeffrey Alford and Naomi Duguid? You can read my review here:

    (fellow DB)

  3. Hi,
    I just come to tell you about the book. I have my favorite and I want to share, do you have The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg. I really love this one and the recipes are great.
    hope you have a chance to read or try the recipe in the book.

  4. charcuterista: it's even funnier because many of the ingredients i use are organic, and then i go ahead and pour red dye no. 40 (gasp!) and bake away. but it was the most gorgeous red i had seen!

    nora and daily: greeting to my fellow DBs, thanks for the recommendations! i think i'm going to need some more space on the bookshelves :)