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Sunday, January 16, 2011

Red Velvet Cupcakes:

Red Velvet Cupcakes:

  • 1 cup softened butter
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 1/2 cups cake flour
  • 1/2 cup cocoa powder (not dutch style)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1 tsp vinegar
  • 1 1/2 tbsp red food coloring
  1. Heat oven to 350
  2. Prepare cupcake pans by lining 2 cupcake trays with paper liners. You can spray trays with non-stick spray if desired but it is not necessary.
  3. In a large bowl, using an electric mixer, cream butter and sugar until smooth and creamy.
  4. Add in eggs one at a time. Be sure to mix thoroughly after each addition.
  5. In a separate large bowl, sift together flour, baking powder, baking soda, salt and cocoa powder.
  6. In a small bowl, pour in buttermilk, vinegar, vanilla extract and red food coloring.
  7. Add dry ingredients and milk mixture alternately to butter mixture, mixing well after each addition until all ingredients have been incorporated. Be sure to scrape sides of bowl and mix well after each addition.
  8. Fill each cup 2/3 to 3/4 full of batter. After all cups are full, lightly tap tray on counter to level the tops of the cupcakes.
  9. Bake for 15 to 20 min. Test cupcakes by inserting a wooden toothpick into the center of a cupcake. If the pick comes out clean, cupcakes are done.
  10. Remove from oven and allow to cool completely before frosting.
  11. Set one cupcake aside to crumble and use as topping if desired.

Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk or half and half
  • Pink and red sugar sprinkles (optional)
  1. In a medium mixing bowl cream room temp butter and cream cheese with electric mixer until well blended.
  2. Add in vanilla.
  3. Mix in sugar a little at a time. If frosting seems too stiff, add in a little milk or half and half.
  4. When cupcakes are cooled, top with cream cheese frosting.
  5. For festive holiday cupcakes, sprinkle with colored sugar (gold or green for Christmas, red or pink for Valentine's Day, pastel for Easter or blue for 4th of July).
  6. Frosting itself can be tinted by adding a few drops of food coloring. Be sure to only add one or two drops at a time until desired color is reached.
This recipe can be used to make a Red Velvet Cake if you prefer not to have cupcakes.
  1. Follow above steps for mixing.
  2. Grease and flour two 9" cake pans.
  3. Pour 1/2 the batter into each pan.
  4. Gently tap the pans on the counter to even out the batter.
  5. Bake for 27 to 35 min until pick inserted in center of cake comes out clean.
  6. Allow cake to cool completely before frosting.

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