How often have I said I (Sonia) am not a baker? Probably around a million times. However, my mindset is slowly changing ever since I received a beautiful KitchenAid mixer from Adam for our seventh dating anniversary. Seriously, I am absolutely in love with it and it is giving me the urge to bake. Combine that with a coworker/friend’s birthday last week and you have these amazingly moist red velvet cupcakes with cream cheese frosting adapted from Divas Can Cook.
When I first lived in Vancouver for my first work term in University I was addicted to cupcakes. Fortunately (or unfortunately) for me there was a delicious bakery close to the apartment I was living in that carried some of the best cupcakes I think I’ve ever had.
Unfortunately for me but fortunately for my waistline this little bakery has since closed down. Our apartment is in that same area I used to live in and I can only imagine how many cupcakes I would have packed away if it was still there. Guess I’ll just have to make my own now that the love of my life, my KitchenAid, has entered my life.
Red Velvet Cupcakes with Cream Cheese Frosting
For the cupcakes
2 cups sugar
3/4 cups coconut oil, in liquid form
2 eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 oz red food colouring
1/2 cup hot water
1 teaspoon white wine vinegar
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
For the frosting
1 (8 oz) cream cheese, room temperature
1/4 cup butter, softened at room temperature
2 cups powdered sugar
1. Preheat oven to 325F.
2. In a large bowl mix together sugar and coconut oil until well combined.
3. Beat in eggs until mixture is uniform in colour.
4. Add buttermilk, vanilla and food colouring and mix until well combined.
5. Mix in hot water and vinegar.
6. Add flour
7. Mix together baking soda, powder and salt and add to bowl. Add cocoa powder and mix to combine all ingredients.
8. Line a muffin pan with cupcake liners and pour 1/4 batter into each liner.
9. Bake 18-20 minutes or until spongey to the top. Do NOT overcook – cupcakes will finish cooking in the pan as they cool.
10. Remove from oven and let cupcakes sit in pan for 5 minutes.
11. Place cupcakes on cooling rack to finish cooling completely.
12. While cupcakes are cooling, mix frosting by creaming together butter and cream cheese. Slowly add in powdered sugar and beat until creamy.
Add some blue sprinkles for a fourth of July touch!