Red Velvet Cupcakes
ORGANIC RED VELVET CUPCAKES
• 2 cups all purpose organic whole wheat flour
• 2 cups organic sugar
• ½ cup organic baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 teaspoon organic baking soda
• 2 sticks organic butter at room temperature
• 5 large organic eggs
• 1 cup organic buttermilk
• 1 teaspoon organic vanilla
• 1 teaspoon organic red food coloring
Directions: Preheat oven to 350 degrees. Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Whisk dry ingredients. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add ¼ of dry ingredients to creamed mixture then approximately ¼ of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill lined cupcake pans ½ full of red velvet batter (I filled mine just over half full). Bake oven for approximately 20 minutes. Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool then frost. Makes 24 cupcakes.
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.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
I’ve baked this recipe twice now and I love it! Here’s the recipe for both the French vanilla cupcake and the vanilla bean buttercream frosting.
Summary: Deep vanilla flavor in a moist, perfect cupcake
You can replace 2 tablespoons of the buttermilk with vanilla brandy for a deeper flavor.
Cooking time (duration): 20
Number of servings (yield): 24
for 1 cupcake (without buttercream)
Fat 8.7 (saturated fat 5.2)
Preparation time: 10 minutes