Red Velvet Cupcakes with Cream Cheese Frosting and Chocolate Heart Toppers

Teenage baker Ange dela Cruz, of The Sweet Life by Ange, featured in YUMMY's feature "Love to Bake" (November 2009 issue), shares a recipe to rich, velvety cupcakes. To read more about Ange dela Cruz, click here.

Makes 18 to 20  Prep Time 10 minutes  Baking Time 20 minutes

Recipe adapted from Paula Deen’s original recipe of Red Velvet Cupcakes with Cream Cheese Frosting

2 1/2 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk (Can't find buttermilk? See Substitition tip below)
2 large eggs
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract

For the frosting
1 cup unsalted butter, slightly chilled and cubed
2 packs cream cheese, softened
1 teaspoon vanilla
4 cups sifted confectioners’ sugar
chocolate hearts, grated dark chocolate, ground nuts, or fresh strawberries for garnish

1  Preheat oven to 350ºF. Line muffin pans with cupcake liners.

2  Sift flour, sugar, baking soda, salt, and cocoa powder. Set aside.

3  With an electric mixer on low speed, beat vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Add sifted ingredients slowly and mix only until incorporated and there are no visible lumps. Fill liners to about two-thirds full. Bake for 20 to 22 minutes, turning pans halfway through. Bake until toothpick inserted in center comes out clean. Cool completely.

4  Make the frosting: Beat butter carefully with an electric mixer until smooth and fluffy. Mix in cream cheese and vanilla. Add the confectioners’ sugar one cup at a time and beat until smooth.

5  Top each cupcake with cream cheese frosting and your choice of garnish.

Substitution tip  Can’t find buttermilk or buttermilk powder? Use plain yogurt or sour cream instead.

Photography by At Maculangan | Food Styling by Angelo Comsti

• Mythe Pestaño 2 months ago View all replies1 Report Abuse

     

  I tried baking this yesterday and instead of using buttermilk, I used yakult. the cupcake tastes good however, the frosting is too sweet even though we reduced it to 2 cups of confectioner's sugar and 1 pack cream cheese. I was also wondering why your frosting is white while mine is kinda yellow?
  • aimee_m 3 months ago Report Abuse

       

    Wow, the Yakult idea sounds great! Re: frosting - Did you use confectioners' sugar with it?
• mhay 5 months ago View all replies1 Report Abuse

     

  can i use corn oil for this??
  • aimee_m 6 months ago Report Abuse

       

    Hi, Mhay! Yes, it's okay to use corn oil instead of vegetable oil. Good luck!