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RED VELVET CUPCAKES PRINT
Ingredients
| Red Velvet Cupcakes with Cream Cheese Frosting Recipe | |
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| Add to shopping listIngredients | |
| 1½ | cups of sugar |
| ½ | cup (1 stick) of butter, room temperature |
| 2 | eggs, room temperature |
| 2⅓ | cups of cake flour |
| 2 | tablespoons of Dutch-processed cocoa powder |
| 1 | teaspoon of baking soda |
| 1 | teaspoon of baking powder |
| ½ | teaspoon of salt |
| 1 | cup of buttermilk* |
| 1½ | tablespoons of red food coloring |
| 1 | teaspoon of vanilla extract |
| 1 | teaspoon of distilled white vinegar |
| Frosting ingredients | |
| ½ | cup of butter (1 stick), room temperature |
| 8 | oz of Philly cream cheese (1 package), room temperature |
| 2 - 3 | cups of powdered sugar |
| 1 | teaspoon of vanilla extract |
| You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes. | |
| Method | |
| The cupcakes | |
| 1 | Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy. |
| 2 | Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing. |
| 3 | In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring. |
| 4 | Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients. |
| 5 | Scoop into cupcake papers, about ½ to ¾ of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking. |
| 6 | Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. |
| The Frosting | |
| 1 | Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. |
| 2 | Add the vanilla extract and mix. |
| 3 | Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes. |
| Yield: Makes about 2½ dozen cupcakes. |
Directions
IMBAD NAGHMILHOM WARA
11
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