Susi’s Signature Red Velvet Cupcakes

Susi’s Signature Red Velvet Cupcakes

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Everyone has that one recipe that all of their friends love.

This is my signature recipe for the best red velvet cupcakes around. I hope you enjoy it!  Feel free to share and comment. 🙂

Ingredients

Dry Ingredients Mix

2 1/2 cups all purpose flour (sifted)

1 1/2 cups sugar

2 teaspoons cocoa powder

1 teaspoon salt

1 teaspoon baking soda

Wet Ingredients

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon pure vanilla extract (Pure Mexican Vanilla from Blue Cattle Truck Trading Co.)www.mexicanvanilla.com  or Vanilla of your choice

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon pure vanilla extract (Pure Mexican Vanilla from Blue Cattle Truck Trading Co.)www.mexicanvanilla.com
4 cups sifted confectioners’ sugar

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together all of the dry ingredients. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. (Hand mixing preferred)

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes.
Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

I like to pipe frosting using a big star tip.

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