Making of a great Red Velvet.

Extremely bored one day, I decided to make my favourite Red Velvet cupcakes but using another recipe. I was so pleased with the result, I decided not to top them with sweet cream cheese icing as I just wanted to enjoy the beautiful texture of the cupcake. Also I liked that the recipe used vegetable oil instead of butter which creates a more moist texture.

So here is the recipe. It is extremely simple and the whole preparation time took less than 15 mins. Including baking time, these red babies took about 30 mins to be created! Quick and simple!

Red Velvet Cupcakes (makes 24)

(This was a Paula Deen recipe but I changed a little. Trust me, it is really good!)

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 heaped teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup milk + 1 tbsp white vinegar, room temperature (leave to stand for 5 mins)
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  1. Preheat to 350. In a medium bowl, whisk together dry ingredients.
  2. In a larger bowl, carefully whisk together oil, buttermilk, food coloring, eggs, vinegar, and vanilla.
  3. Add the dry to the wet and mix until smooth and combined using an electric hand mixer.
    Divide batter between cupcake pans lined with papers
  4. Bake 20 minutes (15 mins if you have a powerful oven, like mine)

About these ads

4 thoughts on “Making of a great Red Velvet.

  1. thatconomist says:

    Hi Holly, if they are naked (without frostings, as I like to call them) I think they can be called ‘muffins’ although I feel that the texture and density of muffin are completely different from cupcakes. Anyhow glad you enjoyed the recipe too! And thank you for dropping by. :))

  2. penelope says:

    hi, thanks for your awesome recipe. it was my 1st time baking it for my bestfriend’s birthday celebration and it turns out that she couldn’t have enough of these sweethearts. but i was wondering if it would affect the taste if i were to use butter instead of vegetable oil or if i reduce the amount of vegetable oil. despite them all, these are still the best red velvet cupcakes ever. thanks for the entry =)

  3. thatconomist says:

    Hey Penelope, yes you can use butter instead. I have another Red Velvet recipe that uses butter instead… I am not too sure about decreasing veg oil though. Haven worked that out before. Anyhow glad you and your friend enjoyed the cupcakes. :)))

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s