In the least dramatic sense possible, Fall Velvet changed my world this week. Who knew adding 1/3 less food coloring to a cake batter would give me such a thrill? (That or I'm obsessed with fall-anything and even remotely fall-like things make me squeal with delight). Anyway, fall velvet is a thing - trust me. I am generally able to resist my baking creations, but these are too moist, flavorful, and delicious to pass up. They are simply divine and the perfect portable treat for a fall gathering.
Fall [red] Velvet Cupcakes with cream cheese frosting
Makes 36 cupcakes
2 cups vegetable or canola oil
2 ¼ cups granulated sugar
3 large eggs, at room temperature
2 tablespoons red food coloring
1/2 teaspoon yellow food coloring (for the slightest of autumnal orange tints)
1 ½ teaspoons vanilla extract
1 ¼ cup buttermilk
3 ½ cups cake flour
½ cup unsweetened cocoa powder
1 ½ teaspoons salt
2 teaspoons baking soda
2 ½ teaspoons white vinegar
Cream Cheese Frosting
1 package cream cheese
2 sticks unsalted butter, softened
5 1/2 cups powdered sugar
1 teaspoon vanilla bean paste (or 1 1/2 teaspoons vanilla extract)
2 teaspoons lemon zest
2 tablespoons milk
- Preheat oven to 350 degrees. Prepare your cupcake tin with liners.
- On top of a large sheet of parchment paper, sift together the cake flour, cocoa powder, salt and baking soda. *
- In the bowl of a standing mixer fitted with a paddle attachment, mix together the oil and sugar.
- On slow speed, add the eggs one at a time.
- Remove the bowl from the standing mixer and slowly stir in the red food coloring and vanilla so that it does not splatter.
- Alternate adding the buttermilk and dry ingredients (beginning and ending with buttermilk) and mix until just combined.
- Gently stir in the white vinegar and mix until incorporated.
- Pour batter into cupcake molds until they are 2/3 full.
- Bake for 18-20 minutes or until a knife inserted comes out clean.
- Cool completely before frosting.
- As the cupcakes cool, beat the cream cheese and butter together until completely combined.
- Add the powdered sugar one cup at a time, mixing thoroughly after each new addition.
- On slow speed, add the vanilla, lemon zest, and milk.
- Beat for 2-3 minutes until the frosting is light and fluffy.
- Scoop frosting into a piping bag fitted with your desired pastry tip and frost away.
*I like to sift ingredients on parchment paper and use it as a vehicle for incorporating the ingredients into the bowl of a standing mixer. Bowl on bowl pouring has never gone so well for me.