As you will come to realize, the majority, if not all of my recipes, are spontaneous and heavily influenced by the contents of my refrigerator, pantry, and chest freezer. I find this approach more relatable to real-life situations and have no intention of altering it anytime soon.
Here is my adaptation of the timeless red velvet cake using the ingredients readily available to me. I must say, it turned out splendidly and my family polished off the cupcakes within a few days. Hence, I consider it a triumph!
Equipment & SUPPLIES recommendations:
Rorence Mixing Bowls Set: Stainless Steel Non-Slip Bowls with Pour Spout, Handle and Lid
Last Minute Cravings Southern Red Velvet Cupcake Recipe (EASY)
This last-minute recipe using only ingredients that were in my fridge and pantry proves that those cravings can totally be tamed without too much of a fuss!
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Rubber Spatula
- Cupcake Pan
Ingredients
For the Cake
- 2.5 c cake flour
- 1 tsp baking soda
- 3 tbsp unsweetened cocoa powder
- 1 tsp salt
- 2 tsp baking powder
- 1/2 c unsalted butter (softened)
- 1.5 c granulated white sugar
- 2 eggs large (room temp, if possible)
- 1/2 c canola oil
- 2 tbsp liquid red food coloring (you can also use any other food color you have on hand or leave it out) substitution could be beet juice (will give you a different flavor)
- 1 c buttermilk (heavy cream or sour cream can also be used as a substitution)
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar (substitution apple cider vinegar)
For the Cream Cheese Icing
- 8 oz cream cheese room temperature (if you are making this on the fly as I did and did not have cream cheese blocks on hand, whipped cream cheese used on bagels works just as well)
- 8 tbsp unsalted butter at room temperature
- 2 tsp vanilla extract
- 2 c powdered sugar
- 2 tbsp heavy cream (optional, if icing is too thick or sweet)
Instructions
- Prep pans and preheat. Preheat the oven to 350° F/180oC. Line cupcake pans with paper liners. Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking soda, cocoa powder, and salt and set aside.Cream butter and sugar. In a second mixing bowl with your stand mixer with paddle attachment cream butter and sugar together until light and fluffy, about 2 to 3 minutes on medium speed. Add egg and beat to combine. Add vanilla, oil, and red food coloring. Stir vinegar into buttermilk. Add into the mixer. Do not overmix.Bake. Divide the batter between the prepared paper liners with a batter scooper, filling each about 2/3 full. Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Frost cooled cupcakes as desired. Make the frosting. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar and pinch of salt until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.)
