Martha Stewart’s Red Velvet Cupcake + the Best Frosting I’ve Ever Had
I always thought that it’s complicated to make red velvet cupcakes. When I first tasted one, it became my favorite but I thought to myself it will be very difficult to make one. Because of that, I’ve always delayed myself on learning how to make them. My sister wanted me to learn how to make these cupcakes because it’s one of our favorite flavors.
So I seek the help of the queen of all domestic divas, Martha Stewart. I found a red velvet cupcake recipe on her website, however the frosting she used was the usual cream cheese frosting. I used vanilla cream frosting on mine, which according to Pioneer Woman, is the best frosting ever! And she is damn right! So far it’s the best for me, I think the flour made it better. Yes! This frosting has flour in it. Just try it, you’ll understand what I’m saying. The vanilla cream frosting recipe is originally from a Tasty kitchen member called MissyDew.
Martha Stewart’s Red Velvet Cupcake + the Best Frosting I’ve Ever Had = Heaven! It’s the best red velvet cupcake I have ever tasted!
Look at that moist cake.
The red velvet cupcakes are super moist and the frosting had the right amount of sweetness in it. I know it’s not the usual red velvet cupcake with cream cheese frosting but this one might change your mind. It’s so out of the box. The Pioneer Woman recommends it and I agree with her!
Without further a do, here’s the recipe.
Ingredients:
For Red Velvet Cupcake
2 and 1/2 Cups Cake Flour, sifted
2 Tbps Cocoa Powder
1 Tsp Salt
1 and 1/2 Cup Brown Sugar
1 and 1/2 Cup Vegetable Oil
2 Eggs
2 Tbsp Bright Red food color
1 Tsp Vanilla Extract
1 Cup Evaporated Milk
1 and 1/2 Tsp Baking Soda
2 Tsp Distilled Vinegar
For Frosting
5 Tbsp Flour
1 Cup Evaporated Milk
1 Tsp Vanilla Extract
1 Stick Softened Unsalted Butter
1 Cup Brown Sugar or White Sugar
Procedure for cupcakes:
1. Pre-heat oven to 350 degrees F. Line muffins tins with paper liners, set aside.
2. Whisk flour, cocoa powder and salt.
3. With an electric mixer, whisk together sugar and oil until combined, then add eggs one at a time. After all are combined well, add food color and vanilla extract.
4. Reduce to low speed, add a part of the flour mixture, then a part of the milk. Repeat this step until flour and milk are used up. Whisk until well combined.
5. In a small bowl, stir in baking soda and vinegar together (it will foam, don’t be surprised hehe!) Add this to the cupcake batter then mix until smooth.
6. Scoop batter in to muffin tin. Filling each 3/4 full. Bake for about 20 minutes or until a cake tester is inserted and comes out clean.
7. When done, let it cool before frosting.
Procedure for frosting:
1. In a saucepan, whisk flour and milk together in low fire, mixing constantly until super thick. Let it cool then stir in vanilla.
2. Using a mixer cream butter and sugar until fluffy. Then add flour mixture then beat the heck out if it. (I’m serious, you really have to beat the heck out of it or else it will not come out as the Best Frosting I’ve Ever Had. MissyDew wasn’t kidding when she said that.) Beat until it’s whipped cream like.
3. Now you’re ready to frost your cupcakes!
Pardon the way I have frosted that cupcake. I’m still learning how to frost cupcakes nicely.
Baking red velvet cupcakes from scratch isn’t so hard at all. I am so proud of myself because it was a success! It was a hit with my mom and husband, and they love the frosting as well. And I so believe you’ll love it too.
