These were very good! Very moist, rose really well, great tasting.
Here’s the original red velvet cupcake recipe which makes 16 recipe. I made a full recipe and a half recipe for a total of 33 cupcakes.
2 1/4 cup granulated sugar (next time I’m trying 2 cups)
9 Tbsp unsalted butter, room temperature
3 eggs, room temperature
3 1/3 cups + 1/6 cake flour
3 Tbsp cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups + 1 1/2 Tbsp plain, lowfat yogurt
2 1 /4 Tbsp red food coloring
1 1/2 tsp vanilla extract
1 1/2 tsp white vinegar
Preheat oven to 350º F.
In a medium bowl, combine cake flour, cocoa, baking soda, baking powder, and salt.
In another medium bowl, combine yogurt, red food coloring, vanilla, and vinegar.
In a large bowl, beat the sugar and butter on medium speed until light and fluffy. Add the eggs, one at a time, until well-beaten.
Add 1/3 of the dry ingredients to the mixing bowl. Beat on low speed. Scrape down the sides of the bowl, then increase to medium speed until all ingredients are combined. Add 1/3 of the wet ingredients and mix until combined. Continue the same process with the dry ingredients, alternating with the wet ingredients, and completing the mixing process with the dry ingredients until smooth.
Line cupcake pan with cupcake liners. Add 1/4 cup of batter to each cupcake liner. Bake 18 – 20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Cool completely on wire racks before frosting.
I used a cream cheese frosting from my Pillsbury cookbook. The cream cheese frosting is as follows:
1 package(8-oz) 1/3-less-fat (Neufchatel) cream cheese, room temperature
2 tbs butter, melted
3 cups powdered sugar
1 tsp vanilla extract
Add all ingredients to a large bowl, beat until smooth and desired consistency is reached.