Monday, July 6, 2009

Red Velvet Cupcakes

I wanted to make something festive for the 4th of July and thought about doing a red white and blue cake but since we were going to a bbq I thought that cupcakes would work better and be easier to transport.

I really like the frosting and will probably continue to use this recipe for any cream cheese frosting that I need. I personally don't think these cupcakes taste like true red velvet cake but as my husband says, "They taste better than red velvet". He REALLY enjoyed them. I think they were good, but I was expecting more of a red velvet flavor.

Red Velvet Cupcakes with Cream Cheese Frosting
Makes 24 cupcakes

Cake dry ingredients:
2 1/2 cups cake flour (I used all-purpose replacing 5 Tbsp with cornstarch)
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp fine salt
1 tsp cocoa powder

Cake wet ingredients:
1 cup buttermilk
2 eggs
1 tsp vinegar (white distilled)
1 1/2 cups vegetable oil (I used canola oil)
1 oz red food coloring
1 tsp vanilla extract

Cake directions:
Sift together all dry ingredients. Add wet ingredients to an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to bowl, until all ingredients are combined.

Line a muffin tin with cupcake liners. Fill cups 3/4 full (about 1/4 cup of batter). Bake at 350F for 18-20 minutes. Remove from pans and allow to cool thoroughly before frosting.

Cream Cheese Frosting

1 (8 oz) package cream cheese, at room temperature
1 stick butter, at room temperature
1 tsp pure vanilla extract
2 cups confectioners' sugar (I used 2 1/2 cups)

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Add extract, blend to combine.

Gradually add the confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Add enough sugar to desired sweetness. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

Chill for 30 minutes to thicken. Scoop frosting into a piping bag or a heavy duty zip top bag and snip the end. Forst by swirling from the outside in.

Source: adapted from Cake Man Raven via Cathy's Kitchen Journey

No comments:

Post a Comment