Red Velvet Cupcakes
I mention in my video that I made so many of these babies, I wanted them to go somewhere else and leave me alone. They stain your hands if you’re not careful and leave just a remnant of what looks as if you’ve been involved in a murder scene. After like the 200th cupcake, you will manage to streak yourself with tint. It’ll happen and if not the 200th one, the 300th or 400th one, lol. However, red velvet is a classic that shall never die. I went through a phase where I ate nothing but cheesecake for every dessert for a month. Half dare/half obsession, I undertook this obviously futile feat. I happen to adore cheesecake but this was definitely not the case even half way through the month. My point is, too much of anything is never good. I stick to that.
- 2 c flour
- 1 ts baking soda
- ½ ts baking powder
- 1 ts salt
- 2 tb unsweetened cocoa
- 1 c veggie/canola oil
- 1 stick melted butter
- 1½ c sugar
- 1¼ c whole buttermilk
- 3 eggs
- 2 tb red tint
- 2 8 oz blocks, softened cream cheese
- ½ stick softened butter
- Powdered sugar (use as much or as little as you’d like–cream cheese isn’t that snooty, it will yield to you completely).
- In one bowl, sift together your dry ingredients: your flour, soda, salt, cocoa
- In a second bowl, beat together your oil, butter, and sugar.
- Slowly drizzle in your buttermilk
- Crack in one egg at a time
- Tip in your tint
- Scoop level amounts into a lined cupcake tin (using an ice cream scoops helps)
- Bake @ 350 for 17-22 minutes
- For the frosting:
- Break up your cream cheese and butter
- Add your SIFTED powdered sugar a bit at a time until fully incorporated.
- Add in some vanilla if you feel like it
Whether you’re with someone or not, rejoice in all the meaningful relationships that you’ve established.
Wishing you a happy day of cake eating!!
Your Squishy Monster