My sister loves red velvet cupcakes! Yesterday was her birthday party and she asked me to bake her some red velvet cupcakes. I was totally ready to the task, it’s just that I only got to the baking part around 11 pm the night before, and it was around that time that I found out that I run out of red paste food color. Well, what do you do when you’re out of red paste food color in the middle of the night, you ask? You just make not so red red velvet cupcake with chocolate buttercream frosting that will match the color of the cupcake.Let me tell you it wasn’t my finest moment, but I had a busy day and to my defense, I can say I did bake the exact muffins she wanted, they just weren’t red…. I never posted a red velvet cupcake recipe before, because I don’t have on of my own and I just bake them out of Martha Stewart’s recipes. If you are following the blog, you know I love Martha Stewert! She is my go-to lady whenever I need a great bulletproof recipe.I have to admit there is something much healthier about these not so red red velvet cupcake with chocolate buttercream frosting. I always feel bad adding food color to my food, it just feels way to chemical and unnatural. So I kind of convinced myself that a cupcake filled with buttercream frosting is still healthier than a cupcake with food color and frosting, makes sense isn’t it?
Not so red red velvet cupcakes with chocolate buttercream frosting
- For the cupcake
- 2 1/2 cups plain flour sifted
- 2 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 1/2 tsp baking soda
- 2 tsp white vinegar
- For the frosting
- 1/2 cup 113g unsalted butter, softened
- 1/4 teaspoon salt
- 2 cups confectioners’ sugar
- 3 tbsp unsweet dark cocoa powder
- 1/4 cup heavy cream
- 100 gr dark chocolate melted
Bake the cupcakes
Preheat oven to 350 °F/175°C. Line standard muffin tins with paper liners. Mix together cake flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla extract.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Pour batter into lined cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
To make the frosting
In the bowl of an electric mixer with the whip attachment, beat together the butter and salt. Add the confectioners’ sugar and cocoa powder. Mix on low speed until just combined (the mixture may be crumbly at first. Add heavy cream a little at a time until the mixture is piping consistency. Add the dark chocolate to the frosting and whip on high speed. Scrape down the bowl and whip again until light and fluffy.
Transfer the frosting to a piping bag fitted with a large French tip. Pipe frosting onto cooled cupcakes.
The cupcake recipe is based on this Martha Stewert's recipe.