{"id":4088,"date":"2013-03-30T11:14:59","date_gmt":"2013-03-30T18:14:59","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4088"},"modified":"2014-04-10T14:43:54","modified_gmt":"2014-04-10T21:43:54","slug":"redless-velvet-cupcakes-w-cream-cheesy-frosting","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/redless-velvet-cupcakes-w-cream-cheesy-frosting\/","title":{"rendered":"Redless Velvet Cupcakes w\/ Cream Cheesy Frosting"},"content":{"rendered":"
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The first batch of red velvet cupcakes I attempted came out soo dry, they went right in the trash! But they were<\/em> red. The thing is that red food coloring really doesn’t have much taste, so why bother going to the store for another 4 pack of food coloring for the necessary red vial, when I will most likely never use the yellow, green, or blue? So I skipped it on my next attempt using a different recipe, resulted in wonderfully moist red-less velvet cupcakes!<\/p>\n

I can see how it feels like there is a little something lacking without the red I’m used to, but really they taste the same, just close your eyes as you take a big bite.<\/p>\n

This recipe for the cupcakes is adapted from The Alchemist<\/a>. I halved the recipe and it made 12 largish cupcakes. I also substituted a little brown sugar instead of all regular sugar (because I love the caramely taste of brown sugar!) and reduced the vanilla just a bit.<\/p>\n

For the frosting, I always love cream cheese frosting that really says “cream cheese”! I want that tangy barely salty taste that stands up to the sugary buttercream, so I use less sugar and while it doesn’t stiffen like I would like, the flavor I love.<\/p>\n

I received great compliments on these redless velvet cupcakes at a BBQ we were at so I’ll definitely make these again.<\/p>\n

Redless Velvet Cupcakes<\/span>
\n1 1\/2 cups flour
\n1\/2 + 1\/4 teaspoon baking soda
\n1\/2 tsp salt
\n2 tablespoons unsweetened cocoa powder
\n1\/2 cup brown sugar
\n3\/4 cup sugar
\n1\/2 cup oil
\n1\/2 cup butter melted
\n2 eggs
\n1\/2 tablespoon white vinegar
\n1\/2 tablespoon vanilla
\n3\/4 cup buttermilk or 2 teaspoons white vinegar + enough milk to make 3\/4 cup (stir and allow to sit for 5 minutes before using)<\/p>\n

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  1. Pre-heat oven to 325 degrees.<\/li>\n
  2. Whisk together the flour, baking soda, salt and cocoa powder in a small mixing bowl.<\/li>\n
  3. In a bigger mixing bowel, beat the sugars, oil and melted butter using a hand mixer.<\/li>\n
  4. Add in the eggs one at a time beating until mixed, then add in the vinegar and vanilla.<\/li>\n
  5. Add 1\/2 the flour mixture and beat until just mixed.<\/li>\n
  6. Add 1\/2 of the buttermilk and beat until just mixed.<\/li>\n
  7. Add in the rest of the flour mixture and beat until just mixed.<\/li>\n
  8. Add in the rest of the buttermilk and beat until just mixed.<\/li>\n
  9. Line a muffin pan with cupcake liners and fill each well a little more than 3\/4 full with batter.<\/li>\n
  10. Bake for about 25 minutes. A toothpick should come out clean.<\/li>\n
  11. Let cool and then top with cream cheese frosting.<\/li>\n<\/ol>\n

    Very Cream Cheesy Frosting<\/span>
    \n8 ounces Philadelphia cream cheese softened
    \n1\/2 cup butter (1 stick) room temperature
    \n2 cups powdered sugar<\/p>\n

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    1. Beat cream cheese and butter until mixed and fluffy.<\/li>\n
    2. Add in the powdered sugar slowly and beat until mixed and fluffy.<\/li>\n<\/ol>\n