Tis the season for red velvet cake and cupcakes! Sarah is an loyal red velvet fan, and truth-be-told I usually don't ever seek it out.  BUT that being said, I am a very big fan of the recipe below!  I'll be transparent, this is not a standard southern red velvet cake with subtle vinegar tang.  But it is similar and boasts a delicious moist crumb with just slightly more chocolate than normal, while still letting the cream cheese frosting have the starring role.

If you're like me, you kind of cringe thinking about using red food coloring since I'm usually trying to minimize food coloring in my kid's diets.  I've decided I'm okay splurging for a Red Velvet treat here or there, but you definitely don't HAVE to.  Feel free to leave out the red food coloring completely if you so desire.  There will be no harm done.

This recipe is easy to make into a layered cake or cupcakes so there is a lot of flexibility.  One of the variations is called Cocoa Coconut and it may be one of my favorite cupcakes!  The toasted coconut with the mild chocolate cake and cream cheese frosting is to die for.

Happy Unsifted Baking!
-Keira

Unsifted's Red Velvet

PREP:  30 minutes
BAKE:  25-30 minutes
YIELD:  1 – 2 layer 9 inch cake

DIRECTIONS

1.  Mill the fresh flour

Pro-tip: Be sure to use 9” pans that are 2” tall to ensure the batter doesn’t overflow

• Preheat oven to 350F
• Grease baking pans
• Set WonderMill® dial to “Pastry”
• Mill 1 ¼ cups Dessert Blend

2.  Mix dry ingredients, set aside

3. Beat wet ingredients

• To a large mixing bowl, add 1 cup softened butter
• Add 2 cups sugar
• Use an electric mixer on medium speed for about 5 minutes, or until light and fluffy
• Add 4 large eggs one at a time, mixing between each
• Add 1 cup sour cream
• Add ½ cup buttermilk
• Add 1 Tbsp vanilla extract
• Add 1 Tbsp red food coloring
• Mix using electric mixer until well combined

4.  Slowly mix in dry ingredients

Pro-tip: Don’t overmix, once all flour is mixed in stop mixing.

• On low speed, add ½ cup dry ingredients at a time
• Mix on low just until combined (don’t overmix)

5.  Bake + Frost + Serve

• Pour evenly into two greased cake pans
• Bake at 350F for 25-30 minutes, until a toothpick inserted comes out clean
• Cool for 10 minutes, then place on a cooling rack
• Once cooled completely, frost and decorate as desired

Cream Cheese Frosting

DIRECTIONS

1. Using electric mixer, beat butter and cream cheese until creamy

2.  Mix in vanilla extract + salt

3.  Add 1 cup of powdered sugar at a time until smooth.

5.  Add milk until consistency desired

6.  Mix until smooth and slightly fluffy

CUPCAKES

This recipe makes soft, moist, delicious cupcakes. No alterations are needed, just simply put liners in your muffin pans and fill each about ½ to 2/3 full of batter. Anymore will make them fall.

Makes about 25-30 regular cupcakes. Bake for 18-22 minutes.

Makes about 45-50 mini cupcakes. Bake for 10-12 minutes.

VARIATIONS 

Bright Red Cake

   2 Tbsp red food coloring (total)

   2 Tbsp cocoa powder (total)

Cocoa Coconut Cake

   ¼ cup cocoa powder (total)

   ½ cup shredded coconut

   (omit) red food coloring

Using a skillet, heat coconut on medium-high heat and stir continuously for 3-5 minutes until toasted as desired.  After frosting, sprinkle coconut on top of icing for a beautiful garnish.

Keywords: Whole Grain Red Velvet cupcakes, red velvet 9x13" cake,  whole wheat Red Velvet cake, High fiber red velvet, fresh flour red velvet, cocoa coconut cupcakes

.

.