Y’all, everyone loves red velvet. Or so it seems.
It’s quite the trend lately. Right?
All over Pinterest: Red Velvet Cheesecake, Red Velvet Cookies, Red Velvet Fudge, Red Velvet Crepes…the list goes on.
I like red velvet, too, but I kinda don’t get what the big deal is. It’s chocolate! With food coloring! But you know what it is that makes it so amazing, I think? Buttermilk. Buttermilk turns everything to gold. Truth.
Red velvet cake is traditionally paired with a cream cheese frosting. I opted for a more flavorful almond buttercream because, frankly, I had some left over and couldn’t throw it away because it’s too awesome. I knew it would be a good pair because- let’s be honest- this almond buttercream goes well with everything. Ev. Er. Y. Thing.
Red Velvet Cupcakes with Almond Buttercream
makes 24 cupcakes
1 box red velvet cake mix, plus all ingredients called for- except replace the water with buttermilk
1/3 cup sour cream (not fat free)
1 teaspoon vanilla
1 cup butter, softened
3 teaspoons almond extract
1 teaspoon vanilla
3-4 cups powdered sugar
To make the cupcakes: Preheat the oven to 350 degrees. Bake according to the package directions (adding the sour cream and vanilla, of course). Let cool in the pans for a few minutes, then remove to wire racks to cool completely.
To make the frosting: Beat the butter on medium speed for 5 minutes. Add the powdered sugar, almond extract, and vanilla, and beat again until smooth. If the frosting is too thick, add milk a tablespoon at a time until the desired consistency is reached. Pipe onto cooled cupcakes.
**These cupcakes are awesome. Making these slight changes to a box mix really makes a big difference. And the almond buttercream is SO much better than regular cream cheese frosting! If you or someone you know is a red velvet fan, make these. You’ll look like a pro and no one will know you (sort of) cheated.**