Red Velvet Cupcakes with Vanilla Chocolate Chip Cookie Bites Cream Cheese Frosting

I wasn’t always a fan of red velvet. The first one I had was uber-sweet. You know, the kind that gives you a tummyache and wanting to avoid any sugar for eternity? Yea, those kind.

But then I had a red velvet cupcake from Georgetown Cupcake and fell in love.  I know, I know. People say that Georgetown Cupcake is famous because of its TV show, and other bakeries in Georgetown (like Baked and Wired) are better. I kind of have to agree on that one. Baked and Wired does have the best cupcakes, but unfortunately it only has one location in Georgetown. While Baked and Wired may have the best quality cupcakes, Georgetown Cupcake has an amazing variety.

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Since I’ve tried Georgetown Cupcake’s red velvet cupcake, I’ve wanted to sample red velvets from every bakery I visit. Vanilla. Chocolate. Red Velvet. The Holy Trinity of cupcake flavors. These are the basic flavors that I think make or break a cupcakery. Recently, my favorite red velvet cake is from Amy’s Bread (yes, my most favorite bakery in the world). The cake is light and moist with a not-too-sweet fluffy Swiss meringue frosting.

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I haven’t tested out the recipe from their cookbook. That’ll be a project for another day. Today, I’m sharing a copycat recipe of Sprinkles red velvet cupcake Jaclyn from Cooking Classy. Given that Sprinkles is said to be the first ever cupcake bakery established, I thought it fitting that my first red velvet attempt be based on theirs. This isn’t the original recipe from Sprinkles but a recreated one. I haven’t quite nailed down the cupcake to perfection but here it is.

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Red Velvet Cupcakes with Vanilla Chocolate Chip Cookie Bites Cream Cheese Frosting

slightly adapted from Sprinkles Red Velvet Cupcakes copycat recipe from Cooking Classy

1 1/3 cups all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda
3/4 cup butter, firm but not cold
1/4 tsp salt
1 cup granulated sugar
2 large eggs
Red food coloring
2 tsp vanilla extract
1/2 cup whole milk
1 tsp apple cider vinegar

Cream Cheese Frosting

6 Tbsp unsalted butter
1/8 tsp salt
5 oz cream cheese, cold (the block kind)
1/2 tsp vanilla extract
2 1/2 cups powdered sugar
Chocolate chip bits

Preheat oven to 350 degrees. Whisk the flour, cocoa powder, and baking soda in a medium bowl. In a stand mixer, beat the butter and sugar together on medium speed until pale and fluffy, about 4-5 minutes. Scrap down the sides of the bowl to ensure that everything is beaten well. You want to incorporate as much air into the batter to create a fluffy cupcake.

Add in eggs one at a time, beating well after each one. Mix the red food coloring and vanilla extract in a small bowl. I used about 1/4 teaspoon on red food icing color. Add this to the butter, sugar, egg mixture and mix until combined. In a measuring cup, combine milk and vinegar. Add milk mixture and flour mixture to cupcake mixture. Start with 1/3 of the flour mixture, then 1/2 the milk mixture, 1/2 of the remaining flour mixture, the rest of the milk mixture, and finally the rest of the flour mixture. Mix until combine after each addition. Do not overmix or your cupcake will be dense.

Line a 12 cup muffin pan with cupcake liners. Using an ice cream scoop, fill each cup 2/3 full. Bake in preheated oven 18-21 minutes until toothpick inserted into center of cupcake comes out clean. Remove from oven and cool in muffin pan for 2 minutes. Transfer to wire rack to cool completely. If not frosting until the next day, store in an airtight container.

While cupcakes are cooling, prepare the cream cheese frosting. In a stand mixer whip together butter and cream cheese until pale and fluffy, about 1 minute on high speed, then 3-4 minutes on medium high speed. Mix in vanilla extract. Add powdered sugar in batches and beat until smooth. Frost cupcakes in any way you desire.

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