I’ve shared a one hundred year old red velvet cake recipe in FROSTFIRE INN as a Valentine’s Day specialty in the restaurant, but I decided to adapt the recipe for another type of treat, which is a little less time-consuming to make and has a more modern cake taste.
For 12 cupcakes:
Preheat oven to 350 degrees. Prepare muffin tins by either greasing the pans or using paper sleeves.
Cream these ingredients together, adding food coloring a drop at a time to get your preferred color:
1 cup sugar
1/2 cup butter, softened
1 cup buttermilk
red food coloring
In a separate bowl, mix:
2 cups flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/4 cup chocolate chips (optional)
Blend the liquid with the dry ingredients
When everything else is ready and oven is at the right temperature, combine in a small glass bowl:
1 tsp. baking soda
1 tsp. white vinegar
Add to batter and quickly put batter into muffin tins, bake 17 to 20 minutes.
When cooled, frost with white frosting and add additional chocolate chips if desired. Some people use cream cheese frosting with red velvet cake, but I find it overpowers the delicate taste of the cupcakes, so I prefer a regular white frosting. Enjoy!