Traditional Red Velvet Cake

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Before Miss Kendra went home we had to make some Ferris State cupcakes to share with the fellas after the game. I decided previously that red velvet with cream cheese frosting would be perfect and dying the frosting  yellow to match their colors would be adorable and Miss Kendra agreed. We had a lot of fun in the kitchen like we normally do and we even learned a few things.The most important thing with this recipe is that you have to be very careful with the food coloring. The red food color can start to get all over everything as you distribute the batter and it can look like there was a casualty in the kitchen! But I promise we still have all our fingers and toes.

Traditional Red Velvet Cake Cupcakes
Adapted from Dam Good Sweets
Ingredients
2 sticks unsalted butter
3 cups all purpose flour
1/2 cup Dutch processed cocoa powder
1 teaspoons baking powder
1 1/2 baking soda
1/2 teaspoon salt
2 1/4 cups unpacked brown sugar
3 tablespoons red food coloring
2 1/2 teaspoons vanilla extract
3 large eggs
1 3/4 cup buttermilk (or regular milk if needed)

 

Heat oven to 350. Place cupcake liners in two cupcake pans. Mix 21/4 cups of flour with cocoa, baking powder, baking soda and salt - set aside. Mix In the bowl of a stand mixer (or a large bowl if using a stand mixer) cream butter with brown sugar, food coloring and vanilla on low to combine. Increase mixture speed to medium high and beat until pale about 2 minutes.  
Reduce speed to medium and add eggs one at a time beating after each addition. Use a rubber spatula to scrape down the bowl (make certain you get all the globs of food coloring mixed in). Alternate mixing in milk and dry mix. Divide batter into two cupcake pans. Bake at 350 for 12-15 minutes or until toothpick comes out clean.

 

To make frosting:

8 ounces of cream cheese

1 1/4 cups butter (or 12 tablespoons)

2 teaspoons vanilla extract

3 1/2 cups powdered sugar

 

Beat cream cheese, butter and vanilla in bowl of a stand mixer on low speed to combine. Increase speed to medium high and beat until fluffy about 2 minutes. Add remaining sugar making certain to slow down the mixer so the powdered sugar doesn’t explode all over your kitchen.  Once sugar is added increase speed to medium high and beat until fluffy.

 

 

Can you tell that we had fun? And I love the cream cheese frosting. It is definitely my all time favorite! The feedback was fantastic from the ladies at the rink too. Kendra and I decorated them with gold and multicolor sprinkles. The only mistake we made was giving all the cupcakes away.