Thursday, August 12, 2010

Red Velvet Cupcakes

I know, I know...cupcakes twice in one week!! But this was per request and Al is taking them to school tomorrow (you're welcome Brandon!!). These are awesome Red Velvet Cupcakes with the same Cream Cheese Frosting that I used with the cookies and cream cupcakes earlier this week. They are very light, fluffy, and delicious!!

Red Velvet Cupcakes
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz red food coloring (2 bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder until all lumps are gone and set aside. In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of the flour mixture, then the second half of the buttermilk. End with the last third of the flour mixture and beat until well combined, making sure to scrape down the side of the bowl with a spatula. In a small bowl, mix together vinegar and baking soda and then add this mixture to the cake batter and stir well to combine. Fill cupcake cups 2/3 full (will end up with around 20 cupcakes). Bake for about 20 minutes or until tops spring back when touched. Cool cupcakes in tin for 10 minutes and then remove to wire rack to cool completely. Frost with cream cheese frosting.

Cream Cheese Frosting

8 oz cream cheese, softened
6 tablespoons butter, softened
1 tablespoon vanilla
4 cups powdered sugar
2 tablespooons heavy cream

Beat together cream cheese and butter in the bowl of an electric mixer; add in vanilla extract. Beat in powdered sugar and then heavy cream and beat on medium-high speed for 4 minutes until light and fluffy

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