Did you know? Red food became an important fixture in Juneteenth food, recipes, and celebrations. Red, in many West African cultures, is a symbol of strength, spirituality, and life and death. It’s possible this cultural legacy was brought across the Atlantic.
Watch this video of Julian making this delicious recipe and having so much fun doing it! Keep reading for the ingredients and steps.
Ingredients
1. 1 1/3 cups cake flour
2. 1 tbsp cocoa powder
3. 1 1/2 tsp baking powder
4. Pinch of salt
5. 4 tbsp unsalted butter
6. 2/3 cup sugar
7. 2 large eggs
8. 1/3 cup vegetable oil
9. 1/2 cup buttermilk
10. 1 tsp vanilla extract
11. 1/2 tsp white vinegar
12. 1 tbsp red food coloring
Cream Cheese Frosting
1. 1/3 cup unsalted butter
2. 6oz block of cream cheese
3. 1/2 tsp vanilla extract
4. 1/8 tsp salt
5. 2 1/2 powdered sugar
Red Velvet Cupcakes
Step 1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
Step 2. Sift dry ingredients into a bowl.
Step 3. Beat butter in a separate bowl with an electric mixer or stand mixer until pale yellow.
Step 4. Add sugar and beat for another 2 minutes until almost white.
Step 5. Add eggs one at a time, beating after each addition.
Step 6. Add oil, buttermilk, vanilla, and food coloring, and beat until incorporated and the batter is smooth.
Step 7. Sprinkle the Dry ingredients across the surface and mix for just 20 seconds until the batter is smooth - a few small lumps are okay but avoid over-beating.
Step 8. Divide the batter into cupcake liners and fill 3/4 of the way.
Step 9. Bake for 20 minutes or until a skewer inserted into the center of the middle cupcake comes out clean.
Step 10. Immediately remove the cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
Cream Cheese Frosting
Step 1. Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in color.
Step 2. Add cream cheese then beat until smooth.
Step 3. Add powdered sugar in 4 batches, beating in between until incorporated.
Step 4. Add vanilla and salt, then beat for 2 minutes until fluffy. It should be creamy but still hold its shape in a peak. If it's too sloppy, place it in the fridge for 30 minutes, then beat again.
Step 5. Transfer into a piping bag with the desired piping tip. Pipe onto cooled cupcakes.
