Red Velvet Cupcakes are absolutely one of the Loon’s favorites, a top favorite…and I have to say…this has been one of my favorites, since I was a kid. Grandma Summers, my mom’s mother, made this as a cake every Christmas. I so looked forward to it every year as we traveled from Texas to Huntsville, Missouri to spend the holidays with Grandma and Grandpa and all my uncles and cousins. Grandma used an icing on her red velvet cake that I have never seen anywhere else…no where. And it is like silk. As I just can’t help myself when it comes to tweaking recipes, my red velvet cake is a little different from Grandma’s, but its real close. The Loon simply loves my cream cheese icing, so I use it here. But, I’ll show you Grandma Summers’ Silk Icing…just try it, even double it…it is just that good. This can be made as a double layer cake, or as my version here…wonderful cupcakes. Nothing rings in the holiday season quite like these little gems. They don’t stay around for long!! Enjoy.
Red Velvet Cupcakes
FOR THE CAKE
- 2 1/4 cups sifted cake flour
- 2 tsp cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cup sugar
- 1/2 cup unsalted butter 1 stick, softened
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 2 oz red food coloring
- 1 tsp white vinegar
- 1 1/2 tsp vanilla
KRIS' CREAM CHEESE FROSTING
- 1 1/2 8 oz packages of cream cheese room temperature
- 6 tbsp 3/4 stick of unsalted butter, room temperature
- 1 cup powdered sugar
- 1/2 cup canned sweetened can of cream of coconut such as Coco Lopez
- 1/2 tsp vanilla
- 1/4 tsp coconut extract
ERMA'S SILK SUGAR ICING
- 5 tsp flour
- 1 cup milk
- 1 tsp vanilla
- 12 tbsp softened unsalted butter 1 1/2 sticks - room temp
- 1 cup sugar
MAKE THE CUPCAKES (OR CAKE)
- Preheat of the 350 degrees F
- In a medium bowl, sift the flour, cocoa, baking soda, baking powder, and salt together...set aside.
- In a large mixing bowl, cream the sugar with the butter.
- Beat in the eggs, one at a time.
- Alternatively add the flour mixture with the buttermilk.
- Beat in the food coloring, and vinegar, then add the vanilla
- Spread the batter into prepared cupcake pans (I like to use the Reynolds stand-alone cupcake holders...no pan required)
- Bake for about 17 minutes, or until toothpick inserted in center comes out clean.
- Cool on rack.
- Ice with your favorite icing
KRIS' CREAM CHEESE FROSTING
- Beat cream cheese and butter in large bowl until smooth
- Beat in powdered sugar, then cream of coconut and both extracts
- Chill for about 20 minutes.
- Cake must be cool before frosting
- MAKE ERMA SUMMERS' RED VELVET ICING:
ERMA'S SUMMERS' SILK SUGAR ICING
- Mix flour, milk and vanilla in medium saucepan over cook over medium heat until thick, stirring often.
- Remove from heat, and cool completely in refrigerator
- While mixture is cooling, in mixer, beat 1 & 1/2 stick of softened butter and sugar.
- After creamed, add the cooled flour/milk mixture.
- Beat until fluffy.
- Cake must be cool before frosting.