One of the things I miss the most about New York City is making regular runs to Martha’s Country Bakery for a slice of red velvet cake (a must-visit if you’re ever in NYC and have a sweet tooth). While I haven’t been able to find anything like it here in my new home, the next best thing is to try to make red velvet cake of my own.
I’m home alone most of the day, so the last thing I want is to bake an entire batch of cupcakes and be left alone with them. The perfect opportunity to bake arose when my sister-in-law asked me to provide cupcakes for my nephew’s fourth birthday party. Ever since taking a cupcake class at Butter Lane, I’ve been looking for opportunities to put my newfound baking skills to the test. While they didn’t teach us how to make red velvet cake, they did teach us how to make chocolate cake. With a few adjustments, I altered the recipe into one for a vibrant and moist red velvet.
One of my hands-down favorite items we got off of our wedding registry is our KitchenAid mixer (affiliate link – read disclosure here). Gone are the days in high school when I mixed batters by hand, leaving me with sore arms and clumpy dough. I have only just begun to discover its potential, but it has made a world of difference in concocting cakes, frostings, pancakes, and crepes.
I could easily see myself becoming addicted to taking classes in cooking and baking. It’s one thing to read and follow a recipe, but much more valuable when you understand why you are taking certain steps and adding certain ingredients.
Are you a fellow red velvet addict? Do you also love to take cooking/baking classes?
Tell me all about it in the comments! Absolutely let me know if you’ve tried the recipe out.
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The Recipe: Classic Red Velvet Cupcakes
The cupcakes were a huge hit at my nephew’s birthday party, for both children and adults. In case you want to try it, I’ve shared the recipe below:
- * 1 stick & 2 tbsp butter, softened to room temperature
- * 1 2/3 cups granulated sugar
- * 2 eggs & 1 yolk
- * 1 splash vanilla
- * 4 oz unsweetened melted chocolate
- * 1 cup buttermilk
- * 1/3 cup cold water
- * heaping 1/2 tsp baking soda
- * 1 tsp baking powder
- * 1 pinch of salt
- * 2 cups cake flour
- * 1 oz. Red food coloring
- * 1/4 lb butter (softened to room temperature)
- * 8 oz cream cheese (softened to room temperature)
- * 4 cups confectioners sugar
- * 1 splash vanilla extract
- Preheat oven to 300 degrees.
- Combine butter and sugar in mixing bowl. Mix until sugar and butter forms a cream.
- Crack eggs into a separate bowl, add a splash of vanilla extract to the eggs, then add the eggs to the mixing bowl. Mix on medium speed until the mixture becomes light and fluffy.
- Melt chocolate by placing the bowl of chocolate over a pot of gently simmering (not boiling) water. Stir constantly until melted.
- Add melted chocolate to the mixing bowl and mix on medium speed until incorporated.
- Combine baking powder, baking soda, salt, and flour.
- Stir in half the flour mixture, then the buttermilk and water, then the remainder of the flour mixture.
- Stir in red food coloring. Mix until all ingredients are incorporated; be careful not to over-mix. Make sure to scrape the sides of the bowl.
- Spoon batter into lined cupcake tray.
- Bake in oven for 23 minutes (time may vary depending on your oven).
- After taking cupcake tray out, cool for 5 minutes. Take cupcakes out of tray and cool completely before frosting and decorating.
- Mix butter and cream cheese on medium speed for 5 minutes.
- Slowly incorporate confectioner's sugar while mixing on low.
- After sugar has blended, add in vanilla and mix on medium for about 3 minutes or until icing has reached a fluffy consistency.
- If you don't have cake flour, substitute all-purpose flour by taking out 2 tbsp all-purpose flour for every cup and adding in 2 tbsp cornstarch.