Red Velvet Cupcakes with Cream Cheese Frosting

>> Wednesday, July 1, 2009



The main idea was to make red velvet cupcake, but only after I started I found out that I don't have any red food coloring, so I used pink instead..
The cupcake still looks very cute, and they are tasty.
(Adopted from food network -Paula Deen)

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (I used pink)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • 1 teaspoon red food coloring (I used pink)

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled.
Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
Test the cupcakes with a toothpick.
Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
Add the sugar and the food coloring on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

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