Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

Even though Red Velvet Cupcakes are one of my favorites, I've been reluctant to make them due to the amount of dye required to obtain that signature hue. I feel that anything that calls for a bottle of dye is just insane. 

Traditionally, a Red Velvet didn't require dye as in the past the Dutch Processed Cocoa contained more alkaline, causing the cocoa to take on a redder hue giving them their name.

It wasn't until recently when I came across (no flavor) red food coloring gel, that I decided to try my hand at the high altitude version. Brown Eyed Baker presents a wonderful version with the classic ingredients of cocoa, vinegar, baking soda and buttermilk; it was slightly adapted for High Altitude just in time for Christmas.






Red Velvet Cupcakes
adapted from Brown Eyed Baker
preheat oven to 350 degrees

15 oz all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup unsalted butter, softened

1 1/2 cups caster sugar

5 tbsp unsweetened Dutch-processed cocoa powder

3 eggs, at room temperature

1 tsp of red gel or 3 tbsp red food coloring

1 tbsp vanilla bean paste

1 tsp vanilla extract

1 cup buttermilk

3 tsp distilled white vinegar

1. Combine the flour, baking soda and salt in a medium bowl. Set aside.
2. Cream butter, cocoa and sugar in a mixing bowl at medium speed.
3. Add eggs one at a time, mixing well between additions.
4. Mix in red food coloring and vanillas until desired color is achieved. 
5. Using a wooden spoon, alternate adding flour mixture, vinegar, and buttermilk. Starting and ending with flour mixture.

Bake for 15 minutes or until tester comes out clean. Makes about 28 cupcakes. Cool completely.

Vanilla Bean Cream Cheese Frosting

1 1/2 packages (12 ounces) cream cheese, slightly softened 

1/2 cup unsalted butter
1 tsp vanilla bean paste
1/2 tsp vanilla extract or to taste
3-4 cups powdered sugar
salt to taste

1. In the bowl of a stand mixer fitted with the whisk attachment, cream cheese and softened butter.
2. Add vanilla, extract and salt. Mix well.
3. Add as much powdered sugar to get desired consistency. Mix well.

Place in piping bag and chill until ready to frost cupcakes. Make sure the cupcakes are completely cool before using or it will melt.