Category Archives: Red Velvet

The Perfect Red Velvet Cupcakes (Hummingbird Bakery Recipe)

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The past week has been stressful.  Very, very stressful.

But it’s okay, because we have cupcakes, right?  Cupcakes always make everything better.  Especially these.

Kellen and I had the worst red velvet cupcakes at a little cupcake shop in Missouri, and ever since then I’ve been on a mission to make better ones to get that taste out of my mouth.  These are perfect, and I don’t throw that term around loosely.

Just in case this week has been stressful for you guys, too, just scroll through these (the following pictures aren’t mine, I found them all on Pinterest, except for the cupcake pictures :)):

P.s.  I’ve been having trouble with my comments working lately, so if you’re having problems leaving a comment, will you email me? (  Thanks guys!














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The Perfect Red Velvet Cupcakes
From: Hummingbird on High


  • 4 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons red food coloring
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons distilled white vinegar
  • Cream Cheese Frosting
  1. Preheat the oven to 325 (F).
  2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. This creaming process should take about 5 minutes at sea-level, and around 3 minutes at high-altitude.
  3. Turn the mixer up to high speed, slowly add the egg, and beat until everything is well incorporated. Do not overbeat — this should only take about a minute.
  4. In a separate bowl, mix together the cocoa, red food coloring, and vanilla to make a thick dark, paste.
  5. Add to the butter mixture and mix thoroughly until the batter just becomes evenly combined and colored, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Do not mix any longer than necessary.
  6. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until just mixed, and then add half the flour (1/2 cup plus 1 tablespoon) and continue mixing until the flour is just incorporated.
  7. Scrape down the side of the bowl and repeat this process until all the buttermilk and flour have been added.
  8. Add the salt, baking soda, and vinegar one at a time. Turn the speed up to medium-high speed, and beat for about a minute.
  9. Use a measuring spoon to dole out about 1 3/4 – 2 tablespoons of batter into cupcake cases in your muffin tin. The cases should be around two-thirds full.
  10. Bake in the preheated oven for 20 – 25 minutes, or until the cupcake top bounces back when touched. A toothpick inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before removing them onto a wire rack to cool completely.
  11. When the cupcakes are cold, frost with cream cheese frosting.

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The Best Red Velvet Cake with Cream Cheese Frosting

Until last year, I had always thought that there was this big secret to red velvet cake.

I didn’t think it was chocolate, I thought the flavor was just “red,” so when I found out that it is just chocolate and red food coloring, it made red velvet cake a little less magical.  That’s when I looked it up to see why anyone would ever just add red food coloring to cake.
Apparently, “the reddish-brown color of the cake originally was from a reaction of the cocoa powder with an acidic ingredient such as buttermilk.”  Did you guys know that?  I had no idea.  Now, though, people just add food coloring to make the red tint.  Before food coloring, bakers boiled beets as homemade food coloring.  Cool, huh?

Well, there’s my lesson for the day!  Let me just tell you how good this cake is.  SO good!  I love how thick it is and the pieces of chocolate chip are delicious.  The cake isn’t super sweet, but the frosting is, so it goes perfectly with it.  The frosting is amaaazzinnng.  I was so proud of myself because I always seem to mess up cream cheese frosting, but this is the first fail-proof cream cheese frosting recipe that I’ve found.  So creamy, thick, and just plain yummy! I made this for my friend’s birthday and she loved it!!!

Red Velvet Cake

  • 4 eggs
  • 1 1/2 c. brown sugar
  • 1/2 c. olive oil
  • 1 package instant chocolate pudding
  • 1 tsp. salt
  • 3/4 tsp. baking powder (double if baking at low altitude)
  • 2/3 c. cocoa powder
  • 1 1/2 c. flour
  • 1 c. sour cream
  • ½ c. water
  • 1 c. mini chocolate chips
  • 2 tsp. red gel food coloring

1.  In a large bowl, beat together eggs, brown sugar, and olive oil, and instant pudding mix, creaming until very well mixed. 

2.  Add salt, baking powder, cocoa powder, and flour. Beat just until incorporated. 
3.  Add sour cream and water, and beat again just until incorporated. 
4.  Fold in mini chocolate chips, then scoop batter into a bundt pan which has been generously greased and floured (use cocoa powder, instead of flour, for a nice chocolatey finish to the outside of your cake). 
5.  Bake in an oven preheated to 350 degrees for 40-45 minutes, or just until the center part of the cake ring springs back to the touch. Watch your cake closely! You don’t want to overcook it! Once cooked, wait for the cake to cool to the touch before turning it out onto a cooling rack. Allow to cool, then cover tightly in plastic wrap and store in the fridge overnight before frosting.

The Best Cream Cheese Frosting
  • 2 sticks butter
  • 8 oz. cream cheese
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 Tbsp. milk 

1.  In a large bowl, beat together butter and cream cheese until very light and fluffy.

2.  Slowly add powdered sugar until well mixed. Add vanilla extract.
3. Tip in a Tablespoon or two of milk, if needed to make frosting piping consistency (soft but not drippy). 4.Spoon into a large plastic zip-top bag. Snip a 1-inch hole in the corner of the bag and pipe giant frosting petals onto cooled cake. Enjoy!

Red Velvet Cupcakes- Made with love for Mikey and Jenni

I just want to say, for the umpteenth time, how proud I am to be a part of the blog world.

I don’t know if you’ve read Jennie’s post yet, but it brought tears to my eyes.  Go to her page to read what she wrote, because there’s no way I can recreate her heartfelt words.

TasteSpotting has dedicated a whole page to Jenni and Mikey. There are posts all over foodgawker dedicated to them.  Food blogs are posting peanut butter posts dedicated to them.  Last but not least, the words of love, encouragement, support, and prayers are overwhelming on her blog.  It’s so reassuring to know how people come together to help someone in their time of need.

Jenni, I know these aren’t peanut butter, but they’re for you.  And for Mikey.

Red Velvet Cupcakes
Carrot Top Mom


  • 2 1/4 cups flour (I use all-purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup greek yogurt
  • 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
  • 1 teaspoon red food coloring
  • 4 teaspoons Pure Vanilla Extract
  • Frosting


  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in Greek yogurt, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely.
  4. Frost the cupcakes generously, and serve at room temperature!