Many of you already know that I don’t understand America’s obsession with red velvet cupcakes. Sure, I love cream cheese frosting and I love a chocolate cupcake as much as the next person. But, I can’t get behind cupcakes loaded with red food coloring.
She says in her cookbook:
Despite my commitment to homemade, from time to time, I’m all about a little dye. A few tiny drops can be stretched into a thousand brilliant sprinkles that are truly a feast for the eyes. But when a recipe reaches the point that it’s calling for bottles of dye in a cake that serves eight to twelve, I have to draw the line. […] So I gave up the hype to focus on velvet, the silky crumb that once defined an otherwise simple cocoa cake.
While her cupcakes don’t have a bright red color, they are made with red wine! Cheers!
I suppose you could dye these red wine velvet cupcakes red – but trust me, you won’t miss the color once you’ve tasted these!
Red Wine Velvet Cupcakes
- 1 1/3 cups all-purpose flour
- 6 tablespoons raw cocoa powder 1/4 cup + 2 tablespoons; Any cocoa powder will work, but raw cocoa powder has a reaction with the baking soda that causes the cupcakes to have a slightly - very subtle - red hue. Plus, it has a great flavor!
- 1 3/4 sticks unsalted butter 3/4 cup + 2 tablespoons, soft but cool
- 1 cup brown sugar lightly packed
- 1 1/8 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 3 large eggs room temperature
- 3/4 cup dry red wine such as Cabernet Sauvignon
- Cream cheese frosting to taste, a half recipe should be fine unless you like a ton of frosting.
- Preheat oven to 350 F.
- Sift flour and cocoa powder together into a small bowl.
- Combine butter, brown sugar, baking soda, salt, cinnamon, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on low to medium speed to moisten, then increase to medium and cream until fluffy and light, about five minutes pausing to scrape the bowl and beater halfway through.
- With the mixer running, add the eggs one at a time, mixing until each is fully incorporated before adding the next.
- Reduce speed to low and sprinkle in one-third of the flour/cocoa, followed by a third of the red wine. Alternate between the two, allowing each addition to be roughly incorporated before adding the next.
- Fold batter with a flexible spatula to ensure that is it is well mixed from the bottom up.
- Fill cupcake liners 2/3 full and bake for 20 minutes or until a toothpick inserted into the center of the cupcakes emerges with only a few crumbs attached.
- Once cool, frost with cream cheese frosting.
Want More Cupcakes?
I have so many more cupcake recipes on this site. Have a look!