Friday, July 15, 2011

Red Velvet Cupcakes

Did a baking session with my nieces last night... Outcome --> SUCCESSFUL! Here's our recipe and instructions!

Red Velvet Cupcakes:
1 1/4 cups sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons regular or Dutch-processed cocoa powder
1/4 cup unsalted butter, at room temperature
3/4 cups granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Cream Cheese Frosting:
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup confectioners' sugar, sifted
2/3 cup cold heavy whipping cream

1. Preheat oven to 350 degrees F and line 12 muffin tins with paper cupcake liners.

I got these adorable ones from Michaels =)

2.In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

6. Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cream Cheese Frosting:
1. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
2. Add the vanilla and confectioners sugar and beat until smooth.
3. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe.
4. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.

Dora D.

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