Red Velvet Cupcakes

posted in: Baked Goods and Desserts | 0

Oh cupcakes…you will be my downfall.

Most of the time, I try to eat healthier and exercise frequently but I’m only human. I have weakness and shortcomings just like everyone else. I simply can’t resist a good cupcake and this past weekend, Selma decided to make some Red Velvet Cupcakes for work. I tried to stop her but she’s just too strong. Needless to say, my Crossfit box would beat me if they knew the kinds of unspeakable evils I consume at home.

We started off with some butter and sugar….definitely not paleo.

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This was still when we were mixing things by hand with this poor little whisk. We have since upgraded to this awesome little hand mixer. Best $9 I’ve spent in awhile.

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While that was happening, Selma was mixing in cocoa powder with the red food coloring. This recipe called for a ton of food coloring which probably isn’t the healthiest thing for you either. We only used half the amount and they turned out just fine.

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Apparently you can also substitute the red food coloring with beet puree. Who has time for that nonsense.

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Then we added the red paste in with all the other wet and dry ingredients to get this toxic looking mixture.

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As a side note, Selma read that the vinegar and baking soda were supposed to produce a chemical reaction with the cocoa powder to make it red like some sort of ridiculous red velvet volcano science project. That is a bold faced lie. Nothing happened. In fact we tried making this same recipe again without the food coloring and got brown velvet cupcakes. They looked like poop but tasted the same.

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Nevertheless, I have to say that these were the most beautiful looking cupcakes we’ve made thus far. They held their shape beautifully and came out moist and fluffy.

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Selma then got to work on making the cream cheese frosting and finishing the cupcakes.

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They were the most delicious things ever. We were really surprised how much of the cocoa power you could taste and how well they turned out overall. We will definitely be using this recipe again except with much less food coloring.

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For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

You can find the full instructions here.

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