These cupcakes were adapted from a recipe for red velvet cake made by Rachel Cheatwood, who appeared on Martha Stewart’s television show a few years ago. They are fun to serve to kids. If you’re taking them on a picnic, transport them unadorned in a muffin tin to help keep them intact and put the frosting in a resealable plastic food storage bag. When ready to serve, snip off a corner of the bag, pipe some frosting onto each cupcake and let the kids dip them in blueberries.
Ingredients
1.125-1.25 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup sugar
¾ cup canola oil
1 large egg
1.5 teaspoons vanilla
½ teaspoon almond extract
½ cup buttermilk, preferably whole
½ teaspoon baking soda
½ teaspoon vinegar
1 tablespoon red food coloring
1.5 sticks unsalted butter, softened
6 ounces cream cheese, softened
1.5 cups powdered sugar, sifted
1 pint blueberries
Method
Preheat the oven to 350 degrees. Line a 12-muffin tin with paper or foil baking cups.
In a medium bowl, sift together the flour, baking powder and salt. Set aside.
Using a hand-held or stand mixer on high speed, beat the sugar and oil until fluffy, about 1 minute. Add the egg, 1/2 teaspoon of the vanilla extract and the almond extract and mix. In 2 alternate batches on low speed, add the dry ingredients and the buttermilk, don’t overmix. Sprinkle the baking soda on the batter and drizzle on the vinegar (it should fizzle). Add the food coloring and mix just until the batter is uniform in color.
Spoon into the baking cups, filling each about three-quarters full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 15 minutes. Transfer to a wire rack to cool.
Meanwhile, using a hand-held or stand mixer on high speed, cream the butter and cream cheese until smooth and fluffy, about 1 minute. Add the remaining 1 teaspoon vanilla extract and stir to incorporate. Add about half of the confectioners’ sugar and incorporate. Add the remainder of the sugar and beat until smooth.
Transfer the frosting to a gallon-sized plastic food storage bag and refrigerate.
When ready to use, let the frosting come to room temperature. Cut off a corner of the bag and pipe the frosting onto the cupcakes. Place the blueberries in a shallow container and dip the frosted cupcakes in them.
Serve immediately.
Notes
I like the frosting/fluffy cupcake/blueberry combination, but I’d prefer it if the cupcakes were made with butter – I feel like I can taste the oil.
Source: Washington Post (12 servings | 12 cupcakes)
