"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Red Velvet and Cream Cheese Cupcakes Recipe

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This recipe for Red Velvet and Cream Cheese Cupcakes, by , is from The Lelwica Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marge Lelwica

Category:
Category:

Ingredients:  
Ingredients:  
CUPCAKES:
1/4 c. red food coloring
3 1/2 tbsp. unsweetened cocoa powder
1 c. unsalted butter, softened
1 3/4 c. sugar
2 eggs
2 c. cake flour
1 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla extract
1 c. buttermilk
1 c. sour cream
1 tbsp distilled white vinegar
ICING:
1 c. unsalted butter --- softened
1 c. (8 oz.) cream cheese --- softened
2 c. powdered sugar
1 tsp. vanilla extract
1/8 tsp. salt
1 c. mascarpone cheese
1 tsp. mint extract (optional)
Crushed peppermint candies (optional)

Directions:
Directions:
1. Preheat oven to 350 degrees. Grease muffin cups with butter or cooking spray and lightly flour, knocking out excess, or line with paper baking cups.
2. To prepare cupcakes, stir food coloring and cocoa powder together to make a paste.
3. Combine butter and sugar and beat with a mixer on medium-high speed until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in cocoa paste. Reduce speed to medium and beat batter 4 minutes.
4. Sift together flours, salt and baking soda. Stir vanilla into buttermilk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat on medium speed just until combined. Beat in sour cream and vinegar until combined.
5. Fill muffin cups three-fourths full. Bake or regular-size cupcakes 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans 5 minutes. Unmold onto a wire rack and cool.
6. To prepare icing, beat butter, cream cheese and powdered sugar with a mixer on medium-high speed until light and fluffy. Beat in vanilla and mascarpone on very low speed until just combined. (Excessive beating can make frosting curdle.) Stir in mint extract if using. Frost the top of each muffin. Sprinkle crushed peppermint candy on top.

Number Of Servings:
Number Of Servings:
24 regular

 

 

 

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