My first encounter with a red velvet cake is when Xocolat was featured in one of the groupon sites I frequent. I was still addicted to vouchers and deals then and I thought, it is time to try Xocolat’s cakes. Me and my sisters were not disappointed even if we have to travel the cake by two hours from Quezon City to Las Pinas!

Since I got our little oven, I have been dreaming of making red velvets on my own. I have realized that dream already! Woot woot!

Recipe adapted from Paula Deen’s original recipe of Red Velvet Cupcakes with Cream Cheese Frosting

What you will need

For the batter
2 1/2 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup plain yogurt
2 large eggs
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract

For the frosting
1 cup unsalted butter, slightly chilled and cubed
2 packs cream cheese, softened
1 teaspoon vanilla
4 cups sifted confectioners’ sugar

What to do
1. Preheat oven to 150ºC. Line muffin pans with cupcake liners.

2. In a bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. Set aside.

3. With an electric mixer on low speed, beat vegetable oil, yogurt, eggs, red food coloring, vinegar, and vanilla extract. Add sifted ingredients slowly and mix only until incorporated and there are no visible lumps. Fill liners to about two-thirds full. Bake for 20 to 22 minutes. Bake until toothpick inserted in center comes out clean. Cool completely.

4. Make the frosting: Beat butter carefully with an electric mixer until smooth and fluffy. Mix in cream cheese and vanilla. Add the confectioners’ sugar one cup at a time and beat until smooth, tasting the frosting after each cup of sugar.

5. Top each cupcake with cream cheese frosting. Refrigerate for at least an hour before serving.

Ok, so my frosting isn’t really gorgeous but they taste great! And no, I am not saying that because I was the one who baked it, I am just telling the truth. Oh, except that the frosting was a little too sweet for my sweet-tooth.

I am actually thinking of making them again for Christmas. It has been months since I cooked for my mom and sisters and brothers. They will surely give this the same respect they gave to Xocolat’s This Red Cake. And I found really cute Christmas cupcake decors over at Not On The High Street to go with these Christmas-y cupcakes. If I get my hands on those decors, my cuppies will look like this one.