You know what you need? A perfectly rich and decadent treat from the dessert goddesses at Brown Sugar Bakeshop.
You’re welcome.
Brown Sugar Bakeshop’s Red Velvet Cupcakes
Yield: two dozen cupcakes
Ingredients:
- 2 cups cake flour
- 1 3.4-oz packet of instant vanilla pudding
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. Himalayan pink salt
- 3 tbsp. unsweetened cocoa powder
- 2 cups sugar (1 light brown, 1 white)
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 cup whole milk
- 2 tbsp. pure Mexican vanilla extract
- 3 oz. red food coloring (more or less depending on how bright you want your batter)
- 1/2 cup regular hot coffee, prepared
- 1 tsp. white distilled vinegar
Instructions:
Preheat oven to 350 degrees.
Line two 12-cavity, standard muffin pans with cupcake wrappers. Set aside.
In a medium bowl, whisk together flour, instant pudding, baking soda, baking powder, cocoa powder and salt.
In a large bowl or stand mixer bowl, combine sugar and vegetable oil.
Stir in the eggs, milk, vanilla and red food coloring until combined.
Mix in the coffee and white vinegar.
Combine the dry ingredients into the wet ingredients a bit at a time, mixing after each addition.
Scoop the batter evenly into each cavity. (Chef tip: We recommend a 2-oz. ice cream scooper.)
Bake for 18-20 minutes or until a toothpick comes out with crumbs only.
Let pans cool until the pans are warm to the touch.
Once cooled completely, gently remove from the pans and frost with cream cheese icing of your choice.
Can’t wait to give it a try? Catch Brown Sugar Bakeshop at the newly renovated The Highland Midtown on Thursday, Aug. 23 from 5:30-6:30 p.m. for CARE for Animals’ Pawty by the Pool adoption event. For more information, click here.