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BEST Red Velvet Cupcakes INGREDIENTSFOR THE CUPCAKES:1 2/3 cups all purpose flour1 cup granulated sugar2 tablespoons uns...
09/27/2021

BEST Red Velvet Cupcakes

INGREDIENTS
FOR THE CUPCAKES:
1 2/3 cups all purpose flour
1 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
6 tablespoons vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
1 tablespoon red food coloring
CREAM CHEESE FROSTING:
8 ounces cream cheese
1/2 cup butter room temperature
1/4 teaspoon salt
4 cups powdered sugar
1 tablespoon vanilla extract

INSTRUCTIONS
Preheat oven to 350°F. Line cupcake pans with liners.
Whisk flour, sugar, baking soda, cocoa, and salt in a large bowl.
Whisk buttermilk, oil, vinegar, and vanilla in a large measuring cup and whisk into dry ingredients until combined. Stir in food coloring carefully.
Fill cupcake liners about 2/3 full. The recipe makes about 12 cupcakes. Bake for 13-17 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Make the frosting: Beat butter and cream cheese with a hand mixer in a large bowl until smooth, then mix in salt. Add powdered sugar 1 cup at a time and beat in between each addition. Add vanilla and continue mixing a smooth frosting forms. Frost cupcakes as desired.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
You can bake this as a 9-inch cake round. Bake for 25-40 minutes, or until a toothpick comes out clean.
Want 24 cupcakes, two 9-inch layers or a 9x13-inch cake? Double the recipe!

MOIST VANILLA CUPCAKESINGREDIENTSFor the cupcake:2 cups (380g) granulated sugar½ cup (118 ml) vegetable oil3 large eggs1...
09/18/2021

MOIST VANILLA CUPCAKES

INGREDIENTS
For the cupcake:

2 cups (380g) granulated sugar
½ cup (118 ml) vegetable oil
3 large eggs
1 tablespoon (14.8 ml) vanilla extract
½ cup(118 ml) light sour cream
2 ½ cups (350 g) all-purpose flour
3 teaspoons (11.2 g) baking powder
1 teaspoon (5 g) salt
1 ¼ cups (296 ml) milk (I use nonfat)
For the frosting:

1 1/2 cup (339 g) unsalted butter, cold
6 cups (780g) powdered sugar
2 ½ (12 ml) tablespoons heavy whipping cream
2 teaspoons (10ml) vanilla extract
Pinch of salt

INSTRUCTIONS
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Next mix in the sour cream and beat until well combined.
In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
Finally add the remaining dry ingredients, and the remaining milk. Beat on low speed until all of the ingredients are well combined.
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
Finally, increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Pipe these cupcake with a large piping tip and top with sprinkles.

The cupcake evolved in the United States in the 19th century
08/25/2020

The cupcake evolved in the United States in the 19th century

October 18th is National Chocolate Cupcake Day.
08/07/2020

October 18th is National Chocolate Cupcake Day.

Address

3390 Crestview Terrace
Jourdanton, TX
78026

Telephone

+18307673029

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