As Valentine’s Day approaches and recipes for red velvet everything begin to flood the internet, I figured I’d contribute. Red velvet happens to be one of my favorite flavors so the fact that I haven’t shared this cupcake recipe is a bit silly. This recipe is classic and although you may stain all of your fingers red with food coloring, the result will be delicious and absolutely worth it.
The Tips
- Use an automatic scoop. If you’ve read most recipes on my blog, you know that I love automatic scoops. It’s probably due to my self-diagnosed OCD but why not have all of your baked goods be the same size if possible? I typically use a smaller-sized scoop for cookies but they sell larger ones for ice cream, muffins, cupcakes, etc. I got mine at Sur la Table. One scant large (3.25 oz) scoop should fill your cupcake liners 3/4 of the way and give you perfectly uniform cupcakes, every time.
- Be patient, cool the cupcakes completely. I know you’ve just made gorgeously uniform, delicious, very red cupcakes and you’re eager to ice them the second they come out of the oven, but resist. The icing will melt off of your warm cupcakes and you’ll be left with a sticky puddle, rather than a beautiful high pile of cream cheese frosting.
- Michael’s Craft Stores has got the good stuff. If I need a fun-colored sugar, cute sprinkles or pretty cupcake liners, I typically go to Michael’s. They carry a whole bunch of Wilton products, which makes it very hard to walk out of there without purchasing the entire baking aisle.
The Recipe