25/11/2020
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
INGREDIENTS
⢠3 1/3 c. cake flour not self-rising
⢠3/4 c. 12 tbl. unsalted butter, room temperature
⢠2 1/4 c. sugar
⢠3 large eggs room temperature
⢠2 tbl. liquid red food coloring
⢠3 tbl. unsweetened cocoa powder
⢠1 1/2 tsp. vanilla extract
⢠1 1/2 tsp. salt
⢠1 1/2 c. buttermilk
⢠1 1/2 tsp. white vinegar
⢠1 1/2 tsp. baking soda
INSTRUCTIONS
1. Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside. In the bowl with a stand mixer,combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
2. Fill cupcake liners 2/3 full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream.
CHEESE FROSTING CREAM.
⢠1 c. 2 sticks unsalted butter, room temperature
⢠1 8 oz. pkg. cream cheese, room temperature
⢠1/4 tsp. salt
⢠2 tsp. vanilla extract
⢠4 1/2 c. powdered sugar
⢠1 tbl. milk plus more if needed
INSTRUCTIONS
In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake.Enjoy your cupcakes with a cup of tea or milk