Hallie’s Classic Red Velvet Cupcakes

Hallie's Red Velvet CupcakesOne of my favorite little piggies requested red velvet cupcakes months ago.  I know–I’m terrible.  But what better time for red velvet than St. Valentine’s Day?!  Maybe I subconsciously planned that.  Yeah…let’s go with that.

So here they are…drum roll please…high-altitude-approved red velvet deliciousness.  They’re named in honor of my good friend, Hallie–she LOVES red.  I do too.  Go make some!

Ingredients (Cupcakes):
2 3/4 c Cake Flour
1 1/4 c Sugar
1 tsp Baking Soda
2 Tbs Cocoa Powder
1 tsp Salt
2 Eggs
1/4 c Mayonnaise
1 1/2 c Canola Oil
1 c Buttermilk
2 Tbs Red Food Coloring
1 tsp Vanilla Extract
1 tsp Cider Vinegar

Ingredients (Frosting):
8 oz Cream Cheese, softened
1/4 c Butter, softened
1 tsp Vanilla Extract
2 c Confectioners’ Sugar, sifted

Directions (Cupcakes):
Preheat oven to 350.  Pop some cute heartsy-fartsy liners (or the high-cute-factor-equivalent of your choice) in your muffin pans, then set aside.  Whisk together the flour, sugar, baking soda, cocoa powder, and salt in a medium bowl.  In a large bowl, beat the eggs slightly, then add in the mayonnaise, canola oil, buttermilk, food coloring, vanilla extract, and vinegar.  Beat these combined wet ingredients to the flour mixture until you have a nice and smooth, yet eerily blood red batter.

Spoon the batter into your prepared muffin cups, trying not to make too much of a gloppy red mess.  Bake about 25 minutes (they’re done with a toothpick comes out clean).

Cool completely, then frost with cream cheese frosting.

Directions (Frosting):
In a medium bowl,  beat together the cream cheese and butter until fluffy.  Add vanilla and mix until well-incorporated.  Slowly add the confectioners’ sugar and beat well.

Note: If the frosting becomes too thick, thin it with milk, one teaspoon at a time.

Yield: 24 Cupcakes and enough frosting for ‘em

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12 Responses to Hallie’s Classic Red Velvet Cupcakes

  1. sarah says:

    who you callin’ a little piggie?!

    these cupcakes were stellar in every way…the texture and flavor of the cake, the creamy consistency of the frosting with that just-right sweetness , and the added little crunch of the red sprinkles.

    one way to kick it up a notch Don-style, would be to add some bacon crumbles to the batter…

  2. Kelly says:

    MAYONNAISE?! augh?! really?

  3. Jenny says:

    High-altitude red velvet? Sounds like a dream! I’ll give them a try in the next week or two…

  4. acook50@comcast.net says:

    I made these at 6200 ft altitude and they formed a nice crown! Yea! Next time I might go a little lighter on the food coloring as they are REALLY red. I also would like a little more chocolate-y-er flavor. I’m not a super baker, so I’m not sure how much tinkering would be too much, but maybe try more chocolate, or Dutch processed chocolate?
    You can’t tell there’s mayonnaise in there; I used Hellman’s (Best Foods).
    The cupcake’s flavor is good, not great, a little on the bland side. I think they’ll improve when frosted.
    (snip)
    Much better when frosted.
    I also realized I left out the vinegar. Obviously didn’t ruin them, not sure if it would have greatly improved them.
    Very good, not great.
    But they WORK at high altitude!!!!!

  5. Anjanette says:

    Thanks so much for your website. I’m newer to baking at high altitude and have a few recipes that work, but there are very few cookbooks out there. I look forward to trying these for a party this weekend.

  6. Megan says:

    I made these at about 4000 feet. They turned out great. Pretty little dome and was super delicious. I used regular buttercream, big mistake! I missed the cream cheese frosting. They were a little on the oily side, the cupcake liner fell off of all of them. I’m going to try this recipe as a 9 inch cake…hope it turns out as good as the cuppies did.

  7. Maureen says:

    I made these last night for a dinner party and everyone loved the Frosting. They were really yummy although I thought the cupcakes were a little bland, maybe they could use some more sugar or possibly some melted chocolate chips in the batter. I live at 8750 feet in Telluride, Colorado. But, to make a cup cake at 9000 is a tough prospect and these were really good. Thanks for the recipe!

  8. Christine says:

    I made these at 5280 (Denver) and made them completely vegan! Substituted 2 T ground flax seed + 6 T warm water for the eggs, made my own cake flour (5 T cornstarch and then filled the rest up to 2 3/4 c with unbleached all-purpose flour), veganaise instead of mayo, and DIY buttermilk (2 T distilled white vinegar + fill unto a cup with almond milk), Toffuti cream cheese, and Earthbalance butter — absolutely unreal how well this worked. You should have seen my first batch of regular altitude cupcakes. They were so sad I ate the insides and had to scrap the hard crust off with a knife from my muffin pan! These tuned out fluffy and perfect — agreed that the cake batter needs a bit more flavor. I think carob chips will do perfectly next time. Thank you for your recipe!

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