LIFESTYLE

May 26th, 2016

RED VELVET CUPCAKES + GIVEAWAY

red velvet cupcakes

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Ask me what my favorite cupcake flavour is, and without hesitation you will always get “red velvet”. While I love trying out new flavours, I always come back to these as my cupcakes of choice. It’s something about the chocolaty taste of the cake, combined with the smooth and silky texture of the cream cheese frosting that takes me straight to sugar-heaven and more often than not, reaching for more than one. And who can resist the vibrant colour? I know how bad red food coloring is, but it’s not like I eat these everyday…

So when I found this recipe in my new favorite cookbook Lick Your Plate by Julie Albert & Lisa Gnat, I knew I had to give it a try. And I have to say this is without a doubt my new go-to red velvet cupcake recipe. Simple, straightforward (as are all their recipes) and just plain delicious – this recipe is all you will ever need! See below for full recipe details.

Interested in trying out some of the other amazing recipes from this book? I’m giving away a copy of the Lick Your Plate cookbook to one of my readers.

Here’s how to enter:
1. Comment below and tell me what your favorite cupcake flavour is.
2. Leave your email address so I can contact you.
3. On the upper right hand side of this page, subscribe to my newsletter for blog updates.
4. Be sure you’re following me on Instagram, like my corresponding post and tag a friend.
Contest closes Monday May 30, 2016 at midnight. Open to Canadian residents only.

RED VELVET CUPCAKES
Recipe Type: Dessert
Author: Lick Your Plate by Julie Albert & Lisa Gnat
Ingredients
  • CUPCAKES
  • 1 1/2 cups flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 6 tbsp vegetable oil
  • 2 tsp white vinegar
  • 1 tsp vanilla extract
  • 2 tsp flavorless red food coloring
  • 3/4 cup buttermilk
  • CREAM CHEESE FROSTING
  • 4 oz cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 2 cups icing sugar
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
Instructions
  1. PREHEAT OVEN to 350 degrees Farenheit. Line 12 muffin cups with paper lineRs and spray with nonstick cooking spray.
  2. FOR THE CUPCAKES, in a medium bowl, sift flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. USING AN ELECTRIC MIXER, cream butter and sugar on medium speed. Add eggs one at a time, beating well after each addition. Add vegetable oil, white vinegar and vanilla extract, mixing until light and fluffy. On low speed, add red food coloring. Alternate adding flour mixture and buttermilk, beginning and ending with the flour, mixing just until flour disappears. Be careful not to overmix.
  4. FILL PREPARED MUFFIN CUPS 3/4 full with batter. Bake 18-20 minutes, until a toothpick inserted comes out clean. Cool cupcakes before frosting.
  5. FOR THE CREAM CHEESE FROSTING, in an electric mixer, combine cream cheese, butter and icing sugar on low speed. Once combined, increase to medium speed, add milk and vanilla and beat until the frosting has the desired consistency. Spread frosting on cooled cupcakes.
  6. ENJOY!