Classic Red Velvet Cupcakes with Cream Cheese Frosting.
Today is my birthday and because we’re such good friends I’m sharing with you my most FAVORITE thing to have on my birthday — RED VELVET CAKE. Not just any red velvet cake mind you, my Grandma’s Red Velvet Cake. Okay fair warning, I’m going to get a little sappy here, but hey it is my birthday after all. I’ll try not to do this too often.
Here she is! I thought it only fitting to show you a picture since after all, it is her recipe. Ta da…My Grandma!
That’s my Grandma and Grandaddy on the right. Aren’t they adorable. My Grandaddy so handsome in his uniform and my Grandma. WOW, oh so snappy in her signature ruby red lipstick and peep toe shoes (must be where I get my snappy style from). Among many many other things, my Grandma was an amazing cook.
She could whip up anything you possibly wanted effortlessly. She had a smile that would brighten any room and and a special knack for making you feel like you were immediately part of the family. Everyone loved my Grandma and especially her cooking.
For my birthday she would always ask what cake I wanted for my special day. I would practically scream with excitement, “RED VELVET”, of course Grandma. But like most women, she knew the answer to the question before I even asked.
There is something magical about that cake. It was light, moist, fluffy and the red color just fascinated me. Then there was the icing. I haven’t had this cake for many many years. In fact, I wouldn’t even order it at restaurants because to me it had to be Grandma’s, BUT luckily I finally coerced the recipe from my Mom. THANK YOU Momma. I love you.
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- 2 sticks of unsalted butter - softened
- 5 eggs separated
- 2 cups sugar
- 2 1/2 cups cake flour sifted twice
- 1 cup buttermilk
- 2 ounces. red food coloring
- 2 tablespoons cocoa powder
- 1/2 teaspoon. salt
- 1 teaspoon. baking soda
- 1 teaspoon. pure vanilla extract
- Cream Cheese Icing:
- 1 8 ounce brick cream cheese - softened
- 1 stick of unsalted butter - softened
- 16 ounces confectioners sugar
- 1 tablespoon honey
- Preheat oven to 350 degrees.
- In your mixer, mix butter and sugar together until pale in color and very creamy. Add egg yolks one at a time beating about 1/2 minute after each.
- In a small bowl combine the cocoa, food coloring and mix well. Add this to butter mixture. Add: cake flour, salt and baking soda, alternate with buttermilk (end with flour). Add vanilla extract.
- In your mixer, beat egg whites with your whisk attachment until stiff. Fold into mixture.
- Line cupcake pans with liners and fill 3/4 full. Bake for 25-30 minutes or until done. Cool on a wire rack
- While cupcakes are cooling make icing: place cream cheese, honey and butter in mixer and mix until creamy. Slowly add in your confectioners sugar and mix until desired consistency is reached. If icing is too thick add a little milk to thin it out.
- Note: If you'd like to make a cake instead of cupcakes I use 3 9" pans. Bake at 350 degrees about 35 minutes or until done. Cool completely & then frost with icing.