Why do you recommend gel food coloring over liquid food coloring?

I recommend gel food coloring because it's much more concentrated than liquid food coloring. This means you can achieve the deep, vibrant red hue characteristic of red velvet with less product, which can affect the batter's consistency and taste bitter when used in large quantities (especially when it comes to red). I use Wilton's Red (No-taste) Icing Color. You can find it in the cake decorating section at craft stores, like Michael's or A.C. Moore, or order it online . If you'd like to omit food coloring altogether, you can try to find an all natural substitute (though I know of none that give the same intensity) or just leave it out.

Can I make these red velvet cupcakes as a layer cake?

Absolutely! The recipe makes enough to fill two 9-inch cake pans. The baking time for the cake layers will be about 30 minutes, or until a cake tester comes out clean.

Can red velvet cupcakes be frozen?

Yes, the cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are fully defrosted to ice them.)

Red Velvet Cupcakes - Once Upon a Chef

Red Velvet Cupcakes

By Jenn Segal, adapted from DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas and Rachel Pelzel

Charming? Check. Kitschy? Absolutely. But who can resist red velvet cupcakes with their subtle chocolate flavor, gorgeous hue, and lavish swirl of cream cheese frosting on top?

Servings: 24 cupcakes

Prep Time: 25 Minutes

Cook Time: 25 Minutes

Total Time: 50 Minutes

Ingredients

For the Cupcakes

3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
¼ cup plus 2 tablespoons Dutch-processed cocoa powder (see note)
1 teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
2 sticks (½ lb.) unsalted butter, at room temperature, plus more for greasing the pans
1 (1-lb.) box light brown sugar (2¼ cups)
2 teaspoons Wilton Concentrated Red (No-taste) Gel Icing Color, or 3 tablespoons normal liquid red food coloring (see note)
2½ teaspoons vanilla extract
3 large eggs, at room temperature
1¾ cups buttermilk (see note)
Cream Cheese Frosting

Instructions

Preheat the oven to 350°F. Line two cupcake pans with paper liners. Lightly grease the tops of the pans with butter or nonstick cooking spray (it's okay if the nonstick spray gets inside of the paper liners).
In a large bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk until well combined and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), mix the butter, brown sugar, food coloring, and vanilla on low speed until combined (take care to mix slowly—you don't want the red food coloring to splatter all over your kitchen). Once blended, increase the speed to medium-high and beat until aerated and pale, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Reduce the speed to low and add one-third of the flour mixture, followed by half of the buttermilk. Add another third of the flour followed by the remaining buttermilk. Finish with the final third of the flour mixture and mix until just combined. Scrape down the sides of the bowl, then spoon the batter evenly into the prepared cupcake pans, filling almost to the top of the liners. Bake for 22 to 24 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean. Let cool on a wire rack for about 15 minutes, then remove the cupcakes from the pans and set on a wire rack to cool completely.
When the cupcakes are cool, use a butter knife or small offset spatula to spread the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked.
Note: In baked goods, Dutch-processed cocoa powder has a richer, more chocolatey flavor and darker color than natural unsweetened cocoa powder. It's worth getting for this recipe, but natural unsweetened cocoa powder may be substituted if necessary; just increase the cocoa powder to ½ cup and decrease the flour by 2 tablespoons. Keep in mind that the chocolate taste won't be quite as pronounced and your cupcakes will be a brighter red.
Note: If you’d like to make your own buttermilk, check out the easy method here.
Note: Red (no-taste) concentrated gel icing color is made by Wilton and sold at craft stores (such as Michael's or AC Moore) in the cake decorating section. It is superior to ordinary liquid red food coloring, which can taste bitter when used in large quantities.
Freezer-Friendly Instructions: The cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are defrosted to ice them.)

Nutrition Information

Serving size: 1 cupcake
Calories: 474
Fat: 23g
Saturated fat: 14g
Carbohydrates: 65g
Sugar: 51g
Fiber: 1g
Protein: 5g
Sodium: 227mg
Cholesterol: 85mg