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  • Writer's pictureCandace Medina

For the Love of Cupcakes and Coffee: Recipe

There are few times in the year when it is acceptable to give in to the temptation of frosting and sugar - February and Valentine’s Day are one of those times!


I could have gone with something gooey and chocolate, but red velvet just seemed more appropriate for this romantic holiday. This is a month of indulgence, so why not pamper your taste buds with red velvet cupcakes (topped with cream cheese frosting)?!


Now, you can just buy a cake mix and jar of frosting if you want to make these cupcakes the easy way. OR you can roll up your sleeves and flex those baking muscles!



Red Velvet Cupcakes

1 ⅔ cups all-purpose flour

2 tsp cocoa powder

1 cup white sugar

¼ tsp baking soda

1 tsp baking powder

¼ tsp kosher salt

¾ cup unsalted butter (room temperature)

3 eggs (room temperature)

1 Tbsp vanilla extract

¾ cup buttermilk

red food coloring


  1. Preheat the oven to 350F & read your cupcake pan with paper or silicone cups.

  2. Mix the dry ingredients together in a separate bowl - use a whisk to blend everything together.

  3. Cut the butter into small pieces and add to the “dry” bowl - mix on a low setting until a “sandy” mixture begins to form.

  4. In a second bowl, add the wet stuff: eggs, buttermilk, vanilla, & food coloring. Whisk together until blended.

  5. Slowly begin adding the wet ingredients to the “dry” bowl as you mix on a low setting. Continue mixing until all ingredients are well combined.

  6. Carefully fill the cupcake cups with batter. Be careful not to overfill.

  7. Bake for 15-20 minutes/until the cupcakes feel “springy” when touched. Allow to cool before topping with the icing.


Cream Cheese Frosting

3 sticks unsalted butter (room temperature)

1 ½ lb confectioner’s sugar

16oz cream cheese (room temperature)

1 tsp vanilla extract

1 pinch kosher salt


  1. Cream the butter; then add in the cream cheese, vanilla, and salt. Blend together.

  2. In a separate bowl, sift the sugar to remove any clumps.

  3. Slowly add the sugar (appx 1 cup at a time); mix until combined.

  4. Add icing into a piping bag and begin topping your cupcakes. Or, apply icing with a knife/spatula/whatever tool you have.


** If you want stiffer icing, simply add more sugar. You can also chill the icing before using.


And there you go! Enjoy!

Candace Medina

510-648-7465 ☎️

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