RECIPES: Kim’s Red Velvet Cupcakes with Creamy Icing

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Kim’s Red Velvet Cupcakes with Creamy Icing

  • 1 teaspoon vinegar
  • 1 teaspoon baking soda
  • 1 cup shortening
  • 1 ½ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ounces red food color
  • 1 tablespoon cocoa powder
  • 1 teaspoon salt
  • 2 ½ cups all-purpose flour
  • 1 cup buttermilk

Creamy Icing

  • 1 ½ cups whole milk
  • ½ cup + 2 tablespoons all-purpose flour
  • 1 ½ cups unsalted butter
  • 1 ½ cups sugar
  • 1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Place paper/foil cupcake holders in 24 standard muffin tins. In a tiny bowl, stir vinegar and baking soda; set aside and don’t stir again. In the bowl of large mixer, cream together shortening, sugar and eggs. Add vanilla, red color and cocoa powder, blending thoroughly. Add salt and flour alternately with buttermilk. Lightly fold in baking soda-vinegar mixture. Divide into cupcake tins, about 2/3 to ¾ full each. Bake 16 to 18 minutes, or until toothpick inserted in center has the slightest amount of crumbs or barely none. Cool well before icing.

For icing: Over medium heat in a medium saucepan, cook milk and flour until thickened, stirring constantly to avoid scalding milk. Remove from heat, cover with layer of plastic wrap pressed on mixture, and set aside to cool thoroughly at room temperature. Once cool, cream together butter, sugar and vanilla in large mixer bowl until light and fluffy. Add cooled flour-milk mixture and beat until fluffy and thoroughly combined.

Recipe by culinary dietitian Kim Galeaz, RDN CD

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