I got this super yummy recipe from Miss Dot last year. She doesn’t blog that much anymore but she has some super yummy recipes on her blog!!
Red Waldorf Cupcakes(Makes about 27 cupcakes)
- 2 eggs (allow to stand at room temp for 30 minutes)
- 1/2 c. unsweetened cocoa powder
- 2 oz red food coloring (1/4 c.)
- 2 1/4 c. sifted cake flour or 2 c. sifted all-purpose flour (I’ve used the all-purpose flour option with no ill effects)
- 1/2 t. salt
- 1/2 c. shortening
- 1 1/2 c. sugar
- 1 t. vanilla
- 1 c. buttermilk or sour milk (if you don’t have buttermilk, you can always use this quick substitute: In a liquid measuring cup, add enough milk to 1 T. white vinegar to equal 1 cup liquid total. Let it sit for about 5 mins or so or until the liquid looks a bit coagulated at the top. This works best with 1% or higher milk.)
- 1 t. baking soda
- 1 t. vinegar
HEAT oven to 350°F and line two cupcake tins with paper liners.
MIX together cocoa powder and red food coloring in a small bowl.
In another bowl, STIR together flour and salt. Set aside.
In another bowl (OMC, how many bowls??), BEAT shortening with an electric mixer on medium to high speed for 30 seconds.
ADD sugar and vanilla, beat well until combined.
ADD eggs, one at a time, beating on medium speed after each addition until combined.
BEAT in cocoa mixture.
ALTERNATELY ADD flour mixture and buttermilk, beating on low to medium speed after each addition until just combined.
STIR together baking soda and vinegar; ADD to batter, mixing until just combined.
POUR by 1/4 cupfuls into cupcake tins.
BAKE for 15-18 mins or until tester inserted in the center of a cupcake comes out clean.
COOL in the pan on a wire rack for 5 mins or so, then remove and let ‘em continue cooling on the rack.
I like to ice these with a cream cheese frosting. This recipe is great because not only do the cupcakes taste really good but they have the fabulous rich red color that red velvet cakes are known for I feel like sometimes the red is either really muted or so bright it’s creepy. This one hits just the right shade, though!
Cream Cheese Frosting
mix together the following:
-6 T butter, room temp-8 oz cream cheese, room temp
Once fully mixed, add:-1 lb (4 cups) powdered sugar, sifted
You can then add vanilla and/or milk to the frosting (one tablespoon at a time) until it reaches a smooth consistency.
Once fully mixed, you can refrigerate for a bit to make it firmer for icing the cupcakes. Just make sure the cupcakes are totally cooled off before icing since cream cheese icing will slide off if you ice ‘em while warm.