Terri Wahl's Red Velvet Cupcakes

Are you a huge red velvet everything fan like me?  I have tried at least a dozen different red velvet cupcake recipes and I never get sick of them and I am always willing to try a new one!  

If you ever watch Throwdown with Bobby Flay, you have probably seen the "Cupcakes" episode.  Bobby challenged a lady named Terri Wahl.  She owns a shop in L.A. and some have deemed her cupcakes the "best in town".  I have been wanting to try this recipe for a long time, but I never got around to it (I had too many other ones to try), but I couldn't stand seeing these cupcakes every time I flipped through this cookbook and not knowing what they tasted like.  

Well, now I know what they taste like and they are D-E-L-I-C-I-O-U-S!  They have a lot of mixed reviews on Food Network, but I think that is because they have some of the ingredients listed in ounces and I wonder if some people didn't convert the measurements right?  Luckily, my cookbook lists all of the ingredients in easy measurements, so no need to stress.  These don't have as much cocoa as some other recipes have, but it was ok, because they turned out very moist, have great flavor, have great color and I would love to make these again!

Terri Wahl's Red Velvet Cupcakes

adapted from: Throwdown with Bobby Flay

(Printable Recipe)

3 1/2 c. all-purpose flour

1 1/4 tsp. baking soda

1 1/4 tsp. salt

1 1/4 tsp. unsweetened cocoa powder

3 c. sugar

1 1/2 c. vegetable oil

1 1/4 c. buttermilk

3 large eggs

2 Tbl. plus 2 tsp. red food coloring

1 1/4 tsp. distilled white or apple cider vinegar

1 1/4 tsp. pure vanilla extract

To make the cupcakes, preheat the oven to 350 degrees.  Line muffin tin with paper liners.  Sift the flour, baking soda, salt and cocoa powder into a bowl and set aside.  In an electric mixer fitted with the paddle attachment, mix the sugar, oil and buttermilk on medium speed until combined.  Add the eggs, food coloring, vinegar, vanilla and 2 Tbl. water and mix well.  Turn the mixer to low and add the dry ingredients a little bit at a time, scraping down the sides occasionally, beating until combined.  Be sure not to overmix or the cupcakes will be tough.  

Fill the muffin cups 1/2 full (do not over fill).  Bake until a toothpick inserted into the center comes out clean, 20-23 minutes.  Set aside to cool completely.  Yield: about 30 cupcakes. 

Cream Cheese Frosting

1 c. (2 sticks) unsalted butter, room temp.

1 1/2 (8 oz.) pkgs. cream cheese, room temp.

1 Lb. powdered sugar

1 1/2 tsp. pure vanilla extract

To make the frosting:  beat the butter and cream cheese together in an electric mixer fitted with the paddle attachment until smooth.  Gradually add the powdered sugar, scraping the bowl down as needed.  Beat in the vanilla.  If too soft, chill briefly.  Divide the frosting among the cupcakes; then smooth with a small offset spatula.