I Got It Right: Independence Day Red Velvet Cupcakes

I’ve finally done it. “For everything there is a season” and all that. In this case, the Bible is double true: Not only are these cupcakes appropriate for the Independence Day season, I have also managed to blog something at an appropriate time. Think of it! You are getting this blog post for red, white and blue cupcakes just two days before the 4th of July! It’s almost unfathomable, given that I’m a year and a half into this blog, and you’ve almost never seen a seasonal blog posting.

Sorry, you probably aren’t rejoicing as much as I am over this personal triumph.

But seriously, you should rejoice over these red velvet cupcakes. Compared to the half-disaster that was my first attempt at red velvet, these babies are delectable. It’s all that food coloring, I guess…

And with a molehill of cream cheese frosting? Please sign me up. I found some cute star sprinkles in my cupboard, and decided to use them up. Heaven knows I’ve only had them for an embarrassingly long number of years.

You can bring these to all those fun 4th of July barbecues you’re attending, yeah? Snarf one and think of me.

Eeeeeeeeee fireworks!!!!!!,


Red Velvet Cupcakes

Adapted from bakerella

2 1/2 cups all purpose flour
2 cups sugar
1 tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 tablespoon apple cider vinegar (or white vinegar)
1 teaspoon vanilla
1-2 oz. red food coloring

Preheat oven to 350 degrees. Line trays with cupcake papers.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
Bake for about 18 minutes or until a toothpick inserted comes out clean.
Makes 24 cupcakes

Cream Cheese Vanilla Frosting

1/2 stick unsalted butter

6 oz. cream cheese

4 c. sifted confectioner’s sugar

1/4 t. vanilla extract

Place butter and cream cheese into mixer bowl. Cream 1 minute on medium-high speed until fluffy. Add confectioner’s sugar 1 c. at a time, mixing on medium speed, scraping down bowl between additions. Add vanilla, then beat on high speed 1-2 minutes until light and fluffy.

1 Response to “I Got It Right: Independence Day Red Velvet Cupcakes”

  1. 1 Pipe Dream #279: To Chop ‘Em Off – Sparkler Vehicles | piping dreams Trackback on July 1, 2014 at 9:00 am

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