Red Velvet Cupcake: The Lover

What’s your cupcake personality?

Do you prefer Classic Yellow Buttermilk or Mexican Hot Chocolate cupcakes? Find out what it means in our #CupcakePersonality feature and be sure to enter our {Giveaway} below.

If you choose Red Velvet, your Cupcake Personality is: The Lover

The Lover: You are a classic romantic and a lover of love itself. For those that are on the receiving end of your affection, every day is Valentine’s. Your passion for life is as big as your heart, which, it just so happens, you wear on your sleeve. You are surprising, but dependable, and infinitely lovable. You give the best hugs.

Visit the other eight Cupcake Recipes and Personalities.

Red Velvet Cupcakes with Cream Cheese Icing Recipe

Red Velvet Cupcake | www.canolaeatwell.com

Red Velvet Cupcake Recipe

Yield: 12 cupcakes

Recipe Credit: Kathryne over at www.foodmusings.ca

Ingredients:

1 ½ cups all-purpose flour  375 mL
2 Tbsp cocoa powder  30 mL
1/2 tsp baking soda 2 mL
1 tsp baking powder  5 mL
¼  tsp salt  1 mL
1 cup sugar  250 mL
½ cup canola oil  125 mL
2 eggs  2
2 tsp vanilla 10 mL
3/4 cup buttermilk  175 mL
¼  tsp concentrated red gel colouring  1 mL
2 tsp vinegar  10 mL

Directions:

  1. Line one muffin pan with paper liners. Preheat oven to 350°F (180°C).
  2. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder and salt.  Stir to combine. Set aside.
  3. In a large bowl, beat together sugar and canola oil and egg until thickened, about 2-3 minutes. Slowly add in buttermilk and vanilla.  Beat until combined, about 1 minute.  Stir in red gel colouring and vinegar until combined, about 20 strokes.  Add dry ingredients to wet ingredients.
  4. Divide cupcake batter into the paper lined muffin pan. Bake for 20-25 minutes or until toothpick inserted into the center of the      cupcakes comes out clean. Remove cupcakes from pan and cool completely on wire rack. Once cupcakes are cooled completely.
  5. Frost with Cream Cheese Icing.  Recipe follows.

Cream Cheese Icing Recipe

Ingredients:

1 (8 oz/227 g) pkg cream cheese
¼ cup canola margarine 60 mL
3 ½ – 4 cups confectioner’s sugar 875 mL – 1 L
1 tsp vanilla extract 5 mL

Directions:

  1. In a large bowl, beat together the cream cheese and canola margarine until very smooth. Add confectioner’s sugar and beat well.
  2. Add vanilla and beat to combine ingredients.

Recipe notes: You can experiment with natural food colourings like beet juice (reduce liquid as you increase juice) but it will never produce the redness of using food colouring.

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