Nikita’s Cupcakes: Red Velvet


We’re back! Yep…that was a long vacation for us.  Not that we went anywhere.  The holidays kept us busy with visits, parties and short travels.  And that wasn’t easy especially when one is trying to get over a flu—the swine flu.  Yes.  I’ve been hit by a mild version of the H1N1. I’m just glad I am healthy enough to get over it.  And of course, that didn’t stop me from messing around in my kitchen (way after my bout with the flu!).  I cooked and baked to my heart’s content as soon as I was cleared and able to.  Anyway, I had big plans for my first post for the New Year. But by the time I got around to doing it, my dog Nikita “demanded” attention.  Nikita, now 12 yrs old, has been recently diagnosed with Cushing’s disease.  Long story short, we had to drive back and forth to her favorite vet Dr. Carl Kelly over at Roundhill Animal Hospital in Lake Tahoe for additional tests.   She’s been very patient the whole time and Dr. Kelly’s staff (Gail, Jessica and Chris)  have been very, very sweet and accommodating.  She was poked, proded and tested all day yesterday and not once did she complain.  As our way of saying thank you, we baked three different cupcakes this morning and delivered them to the clinic.  Thanks again, guys!!




  • 3 1/2 cups cake flour (not self-rising)
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs, at room temperature
  • 6 tablespoons red food coloring
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons baking soda


  1. Preheat oven to 350°F. Line 24 muffin pan with muffin liners. Set aside.
  2. In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  3. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour.
  4. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  5. Divide the batter among the prepared pans. Bake for 20 – 25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Let cool on wire rack for 5 minutes then remove from pan and completely cool on wire rack.
  6. When cooled, spread with your choice of frosting on top.  I used Alouette’s Berries and Cream Cheese spread.

Tomorrow, I’m posting Cupcake #2  Mocha Muffins from and Cupcake #3 Apple Muffins from The Cupcake Cafe Cookbook.

applemuffins mochamuffin

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» Noelle (An Opera Singer in the Kitchen) said: { Jan 7, 2010 - 06:01 }

Yummy looking!

» Tita Beng said: { Jan 7, 2010 - 07:01 }

Just happy to know that you’re now back to your normal routine! Hinay-hinay lang!

I hope NIkita is doing well after her visit to her vet.

» Carlos said: { Jan 7, 2010 - 08:01 }

The mocha muffins look wonderful! Big hugs to you guys and our favorite child, Nikita!

» jenn said: { Jan 7, 2010 - 08:01 }

I’m glad you’re back and feeling better. What a lovely way to say thank you for taking care of Nikita. Though, who can resist a red velvet cupcake.

» Bianca @ South Bay Rants n Raves said: { Jan 7, 2010 - 09:01 }

Glad you’re feeling better! Yummy lookin cupcakes!

» virtual chef said: { Jan 8, 2010 - 12:01 }

Noelle, Bianca and Jenn: Thank you! yep…those red velvet cupcakes are really yummilicious!!

Carlos: I made a soy flour version with lots of nuts and sugar-free chocolate chips! Drool-worthy!

Tita Beng: yep…almost normal routine. cooking, baking, making a mess in the kitchen. a few more days and my final semester starts, woohoo!!! probably won’t have time to cook and bake as much….NOT! :)

» penny aka jeroxie said: { Jan 8, 2010 - 12:01 }

YAY to good health again. And another YAY for this lovely recipe.

» Alta said: { Jan 8, 2010 - 07:01 }

Glad you’re feeling better, and I hope your dog starts feeling better too! I didn’t know dogs could get Cushing’s. Guess I just thought it was a “people only” ailment. Learned something new today! These cupcakes look delicious!

» The Chocolate Priestess said: { Jan 8, 2010 - 01:01 }

How do you keep so much dye from not being the overwhelming taste?

» virtual chef said: { Jan 8, 2010 - 03:01 }

Chocolate Priestess: I’m not sure if it makes any difference but I use the gel food color and so far I have not had any after-taste. The chocolate is still the dominant taste (more like the only thing I can taste!). :)

» The Chickenless Chick said: { Jan 8, 2010 - 07:01 }

Love the idea of using berries ‘n’ cream cheese frosting for these. Yum!

» Squeaky Gourmet said: { Jan 9, 2010 - 12:01 }

glad you are feeling better~!
your presentation looks so delicate and sinful!

» sizzlechef said: { Jan 11, 2010 - 07:01 }

Thank you for sharing. Cheers!

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