Valentine's Day Dessert: Easy Red Velvet Valentine Cupcakes
It doesn’t get more classic than a red velvet cupcake for Valentine’s Day! Sure, dinner reservations, store bought candy, and jewelry are certainly appreciated and show us that you care, but nothing is sweeter than homemade cupcakes!
It's February, and love is in the air! That is, if the amount of love in the air is measured by the aroma of Red Velvet Valentine Cupcakes baking in the oven. If that’s the case, move over Cupid because we’re madly in love!
No matter how you celebrate Valentine’s Day, these Red Velvet Valentine Cupcakes would make everyone forget about $100 bouquets, overpriced dinners, and expensive gifts. Hearts and flowers are overrated.
We know that Valentine’s Day can sometimes be as polarizing as politics. Some people are Valentine’s Day to the point of nausea and make a supreme effort with heart decorations, conversation candies and extravagant dates with their special someone. Other people are ANTI-Valentine’s Day to the utmost extent. No love songs, roses or cards.
But can we all agree that dessert is delicious and share in the tastiness together, no matter where we stand on Valentine’s Day?
Elegant, rich, and silky smooth, this ultra-moist pillow of vanilla cake gets its color and texture from the vibrant-red, naturally sweet beet. There’s nothing artificial about this dramatically hued holiday treat coated in a dense cloud of creamy white frosting.
A match that would make even Cupid proud!
1. 2 1/2 cups sifted cake flour (not all-purpose flour)
2. 1 teaspoon baking powder
3. 1 teaspoon salt
4. 2 tablespoons unsweetened cocoa powder
5. 2 oz. red food coloring (two bottles)
6. 1/2 cup unsalted butter, softened
7. 1 1/2 cups sugar
8. 2 eggs, at room temperature
9. 1 teaspoon vanilla extract
10. 1 cup buttermilk, at room temperature
11. 1 teaspoon white vinegar
12. 1 teaspoon baking soda
Cream Cheese Frosting Ingredients:
1. 1 lb (2 blocks) cream cheese (not softened)
2. 1 stick (1/2 cup) butter, at room temperature
3. 1 Tbsp. vanilla extract
4. 4 cups powdered sugar, sifted
1. Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are about 3/4 full. (I like to use an ice-cream scoop for this!) Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting
Cream Cheese Directions:
1. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.