Susi’s Signature Red Velvet Cupcakes

Susi’s Signature Red Velvet Cupcakes

Everyone has that one recipe that all of their friends love.

This is my signature recipe for the best red velvet cupcakes around. I hope you enjoy it!  Feel free to share and comment. 🙂

Ingredients

Dry Ingredients Mix

2 1/2 cups all purpose flour (sifted)

1 1/2 cups sugar

2 teaspoons cocoa powder

1 teaspoon salt

1 teaspoon baking soda

Wet Ingredients

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon pure vanilla extract (Pure Mexican Vanilla from Blue Cattle Truck Trading Co.)www.mexicanvanilla.com  or Vanilla of your choice

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon pure vanilla extract (Pure Mexican Vanilla from Blue Cattle Truck Trading Co.)www.mexicanvanilla.com
4 cups sifted confectioners’ sugar

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together all of the dry ingredients. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. (Hand mixing preferred)

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes.
Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

I like to pipe frosting using a big star tip.

Recipe- Susi’s Sinful Chocolate Cake with Nutella Frosting

Here is the recipe I have been using to make chocolate cake for years.

This is a recipe I found through Hershey’s and I altered it to my taste by changing the vanilla.

Ingredients

1/2 cup vegetable oil
2 teaspoons vanilla extract (Pure Mexican Vanilla from http://www.mexicanvanilla.com)
1 cup boiling water
2 eggs
1 cup milk
1-1/2 teaspoons baking soda
1 teaspoon salt
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
2 cups sugar

Directions

1 Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Susi’s Nutella Frosting

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups powdered sugar
• 1 cup Hershey’s Cocoa unsweetened
• ⅔ cup Nutella or other chocolate-hazelnut spread
• 1 teaspoon pure vanilla extract (Mexican Vanilla)
• Pinch kosher salt (up to ¼ teaspoon, to taste)
• 2 tablespoons heavy whipping cream

Instructions

1. In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar and cocoa powder on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
2. Add the vanilla extract and salt and whip for an additional 30 seconds.
3. Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.
4. Add a little more whipping cream to make smoother if needed or more chocolate powder to taste if need.

I frost using a spatula. You can pipe on cupcakes using a star tip.