Red Velvet Cupcakes (with a holiday twist!)
So, for a much overdue post! These cupcakes were actually made late August this year, and I'm only now getting around to posting them... well, they're in season now! xD
I tried Paula Deen's version, with one modification specified below:
I tried Paula Deen's version, with one modification specified below:
Red Velvet Cupcakes with Cream Cheese Frostingoriginally found here
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
- 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
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 for doneness. Remove from oven and cool completely before frosting.
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 for doneness. 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 on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
*Modification: Based on the original recipe's comments, I made a half batch using 1/3 cup of cocoa powder, and they tasted great.In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
They're lovely just plain and simple.
But wait, it's the holidays!
Cupcakes + tinted frosting + tons of candy + a design idea from What's New, Cupcake? =
A sweet winter scene!!
[That mini cupcake is supposed to be a tree... it was August, remember, so the frosting was pretty melty. And the iced cookie in the foreground... failed present, let's just leave it at that.]
Happy Holidays! :)
But wait, it's the holidays!
Cupcakes + tinted frosting + tons of candy + a design idea from What's New, Cupcake? =
A sweet winter scene!!
[That mini cupcake is supposed to be a tree... it was August, remember, so the frosting was pretty melty. And the iced cookie in the foreground... failed present, let's just leave it at that.]
Happy Holidays! :)
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