Classic Red Velvet Cupcakes

Classic Red Velvet Cupcakes

From the Thermador and Tastespotting Ultimate Recipe Contest

Submitted by: Angela S. Kim

Moist and tender ruby cake, with just a hint of cocoa, crowned with a fat mound of soft cream cheese frosting.

Difficulty level: Easy-medium
Serving: Yields 2 dozen
Prep time: 15 minutes
Bake time: 20 Minutes   


2 cup flour
1 tsp baking soda
1/s tsp baking powder
1 tsp salt (omit if you're using salted butter)
2 Tbsp unsweetened cocoa
1 cup veggie/canola oil
1 stick melted butter
1 1/2 cup sugar
1 1/4 cup full fat Buttermilk
3 eggs
2 tbsp red tint

Cream Cheese Frosting:
2 - 8 oz blocks, softened cream cheese
1/2 stick softened butter
5 cup sifted powdered sugar
2 tsp pure vanilla extract

In one bowl, sift together your dry ingredients: flour, soda, powder, salt, cocoa. In a second bowl, beat together the oil, butter, and sugar. Make sure all of your "wet" ingredients are at room temperature. Slowly drizzle in your buttermilk. Crack in one egg at a time. Scoop level amounts into a lined cupcake tin (using an ice cream scoops helps). Bake at 350 for 17-22 minutes.

For the Frosting:
Break up your cream cheese and butter and add in your vanilla. Add your sifted powdered sugar a bit at a time until fully incorporated.

Thermador Recipe - Classic Red Velvet Cupcakes