The Athlete’s Palate: Red Velvet Cupcakes

This is one recipe I actually remember making when it was first published in Runners’ World a couple of years ago. I ripped out the page from the magazine to save, but luckily, this fantastic recipe made it to the book! Perfect for Valentine’s Day.

If you have celebrated any holiday with me, you know that I love red velvet. For just this past birthday, I received red velvet cake and cupcakes in one weekend.

According to Beth Pilar and Ellen Sternau, (the women who created this recipe):

“This cupcake version of the classic Southern dessert gets it’s name from the reddish tinge in cocoa, which comes from the antioxidants in cocoa known as anthocyanins. The red color intensifies when the cocoa reacts with the acids in vinegar and buttermil, but you can kick up the hue with red food coloring too. Anthocyanins, which color other red and blue fruits and vegetables, can help reduce inflammation and counteract muscle damage from exercise.”

Red Velvet Cupcakes
Makes 24
Prep Time: 25 min, Bake Time: 15-20 min

Cupcakes

1 1/2 cups granulated sugar
2 1/2 cups flour
2 tablespoons cocoa powder
1 tsp baking soda
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 tsp vanilla extract
1/2 tsp vinegar

Frosting

1 pkg (8 oz) cream cheese
1/2 lb (2 sticks) unsalted butter
2 cups confectionarers’ sugar
1 1/2 tsp vanilla extract

Cupcakes
Preheat oven to 325 and line muffin containers with cupcake holders. Mix the dry ingredients and wet ingredients in separate bowls. Add the wet to the dry and stir. Fill the muffin containers and bake for 15-20 minutes. Remove from oven and cool.

 

Frosting
Mix cream cheese and butter until smooth. Slowly add confectioners’ sugar and vanilla. Frost cooled cupcakes.

 

 

 

Enjoy!
Happy Valentine’s Day :)