So without further ado here is the red velvet recipe I use most often. I would suggest adding extra red colouring otherwise they just don’t get dark enough. Taste wise they are quite incredible. I hope you enjoy them as much as we do. That Paula Dean really knows her stuff.
Red Velvet Cupcakes
Paula Dean’s Recipe:
21/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk at room temperature
2 large eggs at room temperature
2 tablespoons red food colouring
1 teaspoon white vinegar
1 teaspoon vanilla extract
Preheat your oven to 350 degrees.
Line two 12 cup muffin tins with paper or spray with non stick spray.
In a bowl, sift together your flour, sugar, baking soda, salt and cocoa powder.
In a separate bowl beat together your oil, buttermilk, eggs, food colouring, vanilla and vinegar. You could use a stand mixer for this step.
Now add your dry ingredients to your wet ingredients and mix until smooth.
Now pour your mixture into muffins tins evenly, filling about 2/3 full. Using an ice cream scoop is useful. That way they are all even.
Place in your preheated oven for about 20 to 25 minutes.
Done when a toothpick inserted comes out dry.
Remove from oven and cool.
Now onto the frosting!
4 cups icing sugar that is sifted
1/2 cup unsalted butter, softened
4 to 6 tablespoons milk
1 teaspoon vanilla
1/4 teaspoon salt
3/4 drops red food colouring
In your mixer combine your butter and sugar and mix until combined and smooth.
Now slowly add your milk.
Then add your food colouring, vanilla and salt.
Tips for equipment to use:
Toodles and smoochies! xx