Ingredients: |
Ingredients: Cupcakes:
2 1/2 cups flour
1 1/2 cups sugar
1 tablespoon cocoa powder
2 eggs
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1 tablespoon (1 oz) red food coloring
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
Frosting:
1 1/2 cups butter, softened
8 oz cream cheese, softened
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
Pinch of salt
4-6 cups powdered sugar (depending on desired consistency)
2-4 tablespoons milk (depending on desired consistency)
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Directions: |
Directions:Cupcakes:
Sift together flour, sugar and cocoa in a medium bowl. Beat eggs, oil, buttermilk, food coloring, vanilla and vinegar in a large bowl with mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly between 24 lined cupcake wells or 3 greased and floured 8" cake pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each comes out clean, 25-30 minutes (cupcakes will bake approximately 20 minutes). Let cool 5 minutes then invert onto plate then invert again onto cooling rack. Let them cool completely before frosting.
Frosting:
Cream the cream cheese with mixer for a minute then scrape down the bowl and add the butter, beating for 1-2 minutes or until well incorporated. Be sure that the two are at room temperature or your frosting will be lumpy. Add the brown sugar, salt and vanilla and beat until incorporated. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on low speed and slowly add more sugar alternately with the milk until you reach the desired consistency. |
This recipe for Red Velvet Cupcakes with Brown Butter Frosting is from