Easy Red Velvet Cupcakes!

It was my boyfriends birthday last weekend and this year he requested red velvet for his birthday treat.  For easier handling I opted for the cupcake version.  Usually I make Beano (that is his nickname and grossly, its very fitting) a carrot cake every year…yes I said carrot cake.  He loves it for some reason.

I’m usually not the baking type and these were a breeze.  I love whipped cream frosting (instead of the heavy sugary version) and decided cutting it with some cream cheese would be a good idea.  I also hate it when whipped cream melts and have found a secret to preventing this…Gelatin.  Gelatin is the secret to a good whippped cream frosting that holds .  You add about 1 tsp of gelatin to 2 tablespoons of boiling water and mix thoroughly.  Slowing add the gelatin to the whippped cream about half way through the process.

IMG_4403

Red velvet cupcakes

2 cups flour
1 1/2 teaspoon of baking soda
1 teaspoon of salt
1/4 cup unsweetened, cocoa powder
1 1/2 cups sugar
1 cup canola oil
2 eggs
1 cup buttermilk (I made my own by adding a tablespoon of lemon juice or vinegar to a little less than 1 cup milk then let it stand for 5 mins)
1 tablespoon of vanilla extract
2 oz. red food coloring
1/2 cup of prepared plain hot coffee
1 tablespoon vinegar

Whipped cream cheese frosting

8 ounces cream cheese
1 pint heavy cream
1/4-1/2 cup powder sugar (depending on sweetness pref)
1 teaspoon vanilla extract
1 tsp unflavored gelatin
2 tablespoons boiling water

Instructions

Preheat oven to 325.

In medium bowl combine the flour, baking soda,cocoa powder and salt.

In a large bowl, cream the sugar and vegetable oil, then add the eggs, buttermilk, vanilla and red food coloring until combined. Finally, add in the hot coffee and white vinegar.

Slowly add the wet ingredients to the dry until it’s incorporated.

Fill prepared cupcake pans 3/4 full and bake for about 20 mins until a toothpick comes out clean.

While you are letting the cupcakes cool (for at least and hour) Prepare the whipped cream cheese frosting.

Carefully beat the heavy cream, cream cheese powdered sugar, and vanilla until slightly stiff.  In a small pan bring water to a boil and slowly whisk in the gelatin (do not allow it to set) (you can also heat up the water for 2 mins in the microwave then add the gelatin). Quickly add the hot gelatin to whipped cream mixture and whip at high speed until stiff. It sounds counter intuitive but it will turn out! Promise.  Place frosting in a piping back and pick desired tips and frost away!  If you don’t have a piping bag, just place the frosting into a gallon size zip lock and cut one corner out of the bottom out so you have about a 1/2 hole.  No tip needed!  This will give you the large pillow top shown in my pics 🙂IMG_4410

Advertisements