Red Velvet aficionados and dessert foodies will appreciate these tempting cupcakes. They are red, moist, and chocolaty with the seductive bite of tasty cream cheese icing.

  • | Medium
  • | 55 mins
  • | 10 servings
Ingredients

Cupcakes

  • ¾ teaspoon white vinegar
  • ½ teaspoon baking soda (use 1 ½ teaspoons at sea-level)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups flour
  • ½ cup Rodelle Gourmet Baking Cocoa
  • ½ teaspoon baking powder (use 1 ½ teaspoons at sea-level)
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons Rodelle Gourmet Vanilla Extract
  • 2 tablespoons red food coloring
  • 1 cup boiling water

Frosting (or Rodelle Vanilla Buttercream recipe)

  • 1 8-oz package cream cheese, room temperature
  • 2 tablespoons unsalted butter, cold
  • 1 tablespoon shortening
  • 1 Rodelle Vanilla Bean, scraped
  • 1 cup powdered sugar
Uses
Directions
Cupcakes
  1. Preheat oven to 350°F. Line a large cup muffin tin with large-size baking cups and spray the inside of them with vegetable oil.
  2. In a small ramekin, combine the vinegar and baking soda.
  3. Combine the rest of the dry ingredients into a mixing bowl. Add the eggs, milk, oil and Rodelle Vanilla Extract.
  4. Beat in a mixer for about 2 minutes, until smooth. Add the food coloring and vinegar mixture and mix until combined. Add the boiling water. Mix until blended.
  5. Fill the muffin cups half to just under three-quarters of the way to the top. Bake for 20-25 minutes until the center of the cupcakes springs back with lightly touched.
  6. Let cool and then frost.
Frosting (or Rodelle Vanilla Buttercream recipe)
  1. For icing – Combine the cream cheese, butter, and shortening in a bowl.
  2. Beat until smooth. Stir in the sugar and Rodelle Vanilla Bean and beat until combined and smooth and fluffy.
  3. If you prefer, you can easily make a 9"x13" pan by doubling this recipe. Fill the pan to 2/3. If there is leftover batter, make a few cupcakes! Adjust cooking time as needed.
Ingredients

Cupcakes

  • ¾ teaspoon white vinegar
  • ½ teaspoon baking soda (use 1 ½ teaspoons at sea-level)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups flour
  • ½ cup Rodelle Gourmet Baking Cocoa
  • ½ teaspoon baking powder (use 1 ½ teaspoons at sea-level)
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons Rodelle Gourmet Vanilla Extract
  • 2 tablespoons red food coloring
  • 1 cup boiling water

Frosting (or Rodelle Vanilla Buttercream recipe)

  • 1 8-oz package cream cheese, room temperature
  • 2 tablespoons unsalted butter, cold
  • 1 tablespoon shortening
  • 1 Rodelle Vanilla Bean, scraped
  • 1 cup powdered sugar
Uses
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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.