Food Babies

No, not you…. you, the bowlegged one

Red Velvet Cupcakes

Posted by kathleenerindavis on March 24, 2010

My friend Natasha moved into a new apartment last week, and I went to visit her last night. We drank wine and made super yummy red velvet cupcakes using the recipe from the Brooklyn-famous Cake Man Raven. You can get the recipe there or right here!

Since there was only two of us we cut the recipe in half, but used the same amount of food coloring so they remained nice and red. Tahsa said they were a little more dense than other times she’s made them so she suggested upping the buttermilk next time. It’s all a balancing act, a delicious, delicious balancing act.

Red Velvet Cake Recipe

Yields: Three, 9-inch layer cakes Baking Time: 15-20 minutes, 325 degrees pre-heated oven Level of Difficulty: Moderate.

Dry Ingredients: 2-1/2 cups of cake flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of fine salt and 1 teaspoon of cocoa powder.

Wet Ingredients: 1 cup of buttermilk, 2 eggs, 1 teaspoon of vinegar (white distilled), 1-1/2 cups of vegetable oil, 1 oz. of red food coloring and 1 tsp. of vanilla extract. Frosting: 4 cups of Confectioners Sugar, 1 lb. of cream cheese (room temperature), 1 lb. of butter (softened) and 2 tsp. of vanilla. extract.


Sift together all dry ingredients. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to bowl, until all ingredients are combined.

Bake @ 350 degrees for 20-30 minutes.

Frosting: Mix together the cream cheese and the softened butter. Gradually add confectioners sugar until it reaches desired sweetness and smoothness. Add 2 teaspoons of vanilla extract and frost the cake.


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