Valentine’s Day is about red. And here is the thing, I can almost guarantee you that your boy friend or husband might not be really into a box of red heart-shaped chocolate or a red shirt or a pair of red socks, but they will pretty much like to taste a red velvet cake, especially if it’s made by you.
I love to use hot espresso to make my red velvet cake moist, flavourful and classic. Truly irresistible and addictive, even for guys.
You could be a bit fancy and make a mini cake for only you and your loved one. Or go ahead with these cupcakes. Just have one or two for each of you. The rest? Freeze them for next day and the day after and the day after…Because you will need it.
Ingredients (12 regular-sized cupcakes):
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons cocoa powder
3/4 cup canola oil
1 1/2 cups granulated sugar
1 large egg, room temperature
3/4 cup buttermilk, room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon red food coloring paste
1 1/2 teaspoons white wine vinegar
1/3 cup freshly brewed hot espresso
2 packs 8-ounce cream cheese, soften
1 1/2 cups powdered sugar
Preheat oven to 325F. Grease muffin tin or line with muffin liners.
In a large bowl, combine flour, baking soda, baking powder, salt and cocoa powder.
In a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined.
Mix in buttermilk, vanilla extract and food coloring paste, followed by vinegar and espresso.
With the mixer on low speed, add the flour mixture and mix until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
Frost the cupcakes with the cream cheese frosting. Garnish with cake crumbs.