red velvet cupcakes with cream cheese frosting recipe
Because it was requested, here's the recipe for the Valentine's cupcakes I made. The mix made a lot, so I would half it, and the same goes for the frosting recipe I used since it frosted all of the cupcakes.
RED VELVET CUPCAKES
makes 36 cupcakes / 350 degree oven
3-3/4 cups cake flour
1/4 cups cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tarter
3/8 teaspoon salt
1-1/2 cups buttermilk
3 teaspoons vinegar
1-1/2 teaspoons vanilla
1/2 ounce red food coloring paste
2-1/4 cups sugar
3/4 cups butter
3 eggs
Preheat oven to 350°F. Sift flour, cocoa powder, baking soda, baking powder, and salt into medium bowl. Whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend. Beat sugar and butter in large bowl until well fluffy, 3 minutes. Add eggs 1 at a time, beating until well blended after each addition, about 30 seconds. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Scoop into cupcake cases and bake cupcakes until tester inserted into center comes out clean, about 20 minutes.
CREAM CHEESE FROSTING
makes enough frosting to frost about 36 cupcakes
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
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. Frost the cupcakes with a butter knife or pipe it on with a big star tip.
And that's it~
RED VELVET CUPCAKES
makes 36 cupcakes / 350 degree oven
3-3/4 cups cake flour
1/4 cups cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tarter
3/8 teaspoon salt
1-1/2 cups buttermilk
3 teaspoons vinegar
1-1/2 teaspoons vanilla
1/2 ounce red food coloring paste
2-1/4 cups sugar
3/4 cups butter
3 eggs
Preheat oven to 350°F. Sift flour, cocoa powder, baking soda, baking powder, and salt into medium bowl. Whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend. Beat sugar and butter in large bowl until well fluffy, 3 minutes. Add eggs 1 at a time, beating until well blended after each addition, about 30 seconds. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Scoop into cupcake cases and bake cupcakes until tester inserted into center comes out clean, about 20 minutes.
CREAM CHEESE FROSTING
makes enough frosting to frost about 36 cupcakes
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
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. Frost the cupcakes with a butter knife or pipe it on with a big star tip.
And that's it~