Happy Valentine’s Day! Especially to all you people out there who will be sitting at home eating something yummy on Valentine’s Day–this one’s for you! I hope I can convince you that these red velvet cupcakes are SO worth making and enjoying, no matter what day of the year.
Ok, so I don’t know about you, but red velvet is my absolute favorite cake flavor. I think I’ve discussed my love for red velvet at length in my red velvet sugar cookies post, so I’ll spare you the repetition. But let’s get one thing straight: nothing beats red velvet cupcakes, ok? Nothing.
Except maybe MINI red velvet cupcakes. I mean, come on! How cute are these?
Red velvet takes a little longer to put together than other cake batters, but it’s only a few simple extra steps and they’re totally worth it. There are also a couple of odd ingredients that go into creating red velvet’s perfect chocolatey-vanilla, buttery, melt-in-your mouth flavor. These include some distilled vinegar, buttermilk, and cake flour.
The vinegar and buttermilk give that classic slight tang to the cupcakes, while the cake flour gives them that cake-like light, airy texture. I strongly suggest using cake flour, not all-purpose flour to get this texture. To make your own cake flour, take one cup of all-purpose flour, remove 1 tbsp of flour, and add 1 tbsp of cornstarch.
We’ll also separate the eggs for this recipe and whip the egg whites until they look like the picture above. The whipping puts air into the egg whites that will make the cupcakes even fluffier!
Now, the frosting. You’re welcome to use whatever kind of frosting you would like, but I will say that, at least to me, cream cheese frosting and red velvet cake are a match made in food heaven–they complement each other perfectly.
Decorate the cupcakes however you see fit! I like to keep it simple, with a swirl of frosting and a few festive sprinkles.
I hope you love these as much as I do! Make a date with these cupcakes for Valentine’s Day; you won’t be sorry! (PS to make a two-layer 8-inch cake with this batter, just double the recipe!)